spring in a bowl.

Even though this weekend seemed like summer is upon us in southern California, the produce is still very spring.  Carrots are available year round, but they are at their best right now!  Raw or roasted - I would never dream of steaming them!  Giada de Laurentis has a recipe that is my favorite twist on a carrot salad.

carrot pear salad.

4 carrots, trimmed and shaved into thin strips

1 pear, cored, stemmed and thinly sliced

fresh chopped parsley

1 tbsp white wine vinegar

1/2 tbsp curry powder

1 tsp honey

2 tbsp olive oil 

salt and pepper to taste

Add carrots and pears to an airtight container or bowl.  In a blender or food processor, combine vinegar, honey and spices, blending to mix.  Stream olive oil and blend until emulsified.  Pour over carrots and pears, topping with fresh parsley. 

Note: this salad makes about 2 servings but since the salad keeps pretty well, it is worth it to make enough for two days.  I would do 1/2 of the pear at a time since the pear can turn brown and mushy after a couple hours.  The vinaigrette is incredible so it is also worth making extra for green salads!