It has been subtly pointed out to me by one of my readers that many of the recipes I post here are somewhat complicated. I know half the fun of reading a blog is in the window it provides into another person’s world, but I really want my recipes to be doable for my readers. That said, I have a new goal of posting more quick and easy recipes on the blog, and this delightfully crunchy and lightly sweet salad is the first.
Pepper and Carrot Slaw with Sweet Walnut Vinaigrette:
4 bell peppers of multiple colors
1 large or 2 medium carrots, peeled
juice of 1 lemon
1 Tbsp. red wine vinegar
1 Tbsp. honey
1/4 C. walnut, hazelnut or olive oils. I prefer La Tourangelle brand hands down. It seems to be quite easy to find. Be sure to store it in the fridge.
generous pinch of kosher salt
In a large bowl, whisk together the lemon juice, vinegar, honey, and salt until the sugar is dissolved. Slowly whisk in the walnut oil in a very thin stream. Set aside.
Thinly slice the peppers using a mandoline or a very sharp knife. Start at the bottom of the pepper and work about 1/2 way up. Then you can reach into the pepper and loosen the seeds, shaking them out over the garbage. Continue to slice to the top of the pepper. Alternatively, you can use the slicing blade on a food processor. In this case you will need to cut the pepper lengthwise in half or quarters first, depending on the size of your processor’s feed tube (be sure to discard the seeds first).
Using a vegetable peeler, peel away long strips from the carrot, rotating as you peel. Continue until the all that is left is a very skinny little piece of carrot in the center.
Toss the peppers and carrot strips thoroughly with the dressing and serve immediately.
This is a great side dish with almost any type of casserole – enchiladas and lasagna come to mind. It’s also a great addition to a simple sandwich, either on the side or piled onto the sandwich itself.