Monday, February 28, 2011

Shredded Carrot Salad with Horseradish Vinaigrette

Ever since making cranberry relish that contained horseradish as part of Thanksgiving dinner, I've been incorporating horseradish into dishes fairly regularly, and it's becoming one of my favorite flavors (although I'll admit it's not for everyone). If you love the bold, acidic flavor of horseradish as much as I go, this shredded carrot salad is right up your alley. Sharp horseradish is a great surprisingly complement to sweet carrots, but is kept from being too assertive by the olive oil and cider vinegar. This crunchy, fresh dish is a great alternative to a green salad and will go happily alongside pork, beef, or chicken.

Shredded Carrot Salad with Horseradish Vinaigrette
from Moosewood Restaurant New Classics
serves 4

2 1/2 cups peeled and grated carrots

Horseradish Vinaigrette
3 tablespoons olive oil
4 teaspoons prepared horseradish
4 teaspoons cider vinegar
1 small garlic clove, minced or pressed
1/4 to 1/2 teaspoon salt
1 teaspoon dried dill weed (optional)
2 teaspoons small capers (optional)

1. Place the carrots in a serving bowl and set aside. With a whisk or in a blender, combine the rest of the ingredients for the dressing. (The Horseradish Vinaigrette will be smoother if pureed in a blender for 30 seconds.) Pour the dressing over the carrots and toss well. Serve lightly chilled or at room temperature.

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