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Confetti carrot-lemon salad
Posted By Liz On February 21, 2012 @ 11:00 am In Parve,Recipe,Recipes for Ashkenazi Passover,Recipes for Sephardi Passover,salad,Vegan | 4 Comments
This is a classic little salad, one of the basics you’ll often find served at falafel stands and lunchtime restaurants. It’s a pleasant, simple creation with a sharp, fiery tang from lemon juice and raw garlic, along with a slight bitterness from the lemon peels.
You can make it by grating up some whole carrots, or, say, using the carrot cores left over from my stuffed carrot recipe . As a bonus, if you happen to use brightly colored carrots, then you’ll get a salad with a riot of color, which I guarantee you’ll never see at your neighborhood falafel shop.
These colored carrots can be purchased at the various farmer’s markets as well as at a few shops in Jaffa (and sometimes Ramle).
My version uses so-called Chinese lemons — those miniature fruits also known as limequats — which have particularly thin skins that lack the bitterness of their pithier, full-sized cousins.
For about two cups’ worth:
Prep time: 5 minutes.
Mix together all the ingredients. Let sit for about 15 minutes so the flavors can blend.
Regarding the lemon: Chinese lemons are sweet enough that you can use them whole, but larger, traditional lemons have a bitter pith. After squeezing them for juice, you’ll want to remove some of the zesty yellow outside with a vegetable peeler (it’s OK if you get some of the white pith) and chop up that along with the pulpy inside to get the 2 tablespoons called for in the recipe.
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URLs in this post:
 stuffed carrot recipe: http://food.lizsteinberg.com/2012/02/14/purple-carrots-old-and-new-and-a-stuffed-carrot-recipe/
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