CARROT SALAD WITH TOASTED ALMONDS AND THYME

Monday, May 3, 2010 · by Ilva · in

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I took a walk with my youngest daughter this weekend, we went to the bamboo wood that grow on the hillside beneath our house, it is a magical place and both of us love to pass through it. It is really a very small wood, I should call it a grove but it sounds so much nicer with bamboo wood. There is a another bamboo grove growing not far from our house and I love how the wind make it play in the summer when we sleep with our windows open; everything is silent and all you hear is an occasional hoot from an owl or two and the wind caressing the bamboo leaves. It’s poetry I tell you.

Carrots on black

Carrots might not be the first vegetable that comes to mind in spring or early summer when you yearn for fresh vegetables but I think we should consider them more seriously in these seasons. What is nicer than a tender and fresh carrot, well I could come up with a couple suggestions but I still love a nice carrot and lately I have been thinking carrot at regular intervals, it started after Christmas and I made a couple of attempt but nothing came out of them that satisfied me. But now it popped up again and I just had to buy a bunch of orange beauties when I saw them because I wanted to make a carrot salad! I made it with raw carrots to get a nice crunch but if you feel like a softer approach, you can steam the carrot slices for a minute or two so that they are less crunchy but still has a bite to them.

Carrot, Almond and Thyme Salad

CARROT SALAD WITH TOASTED ALMONDS AND THYME

a bunch of fresh carrots
1-2 handfuls of blanched almonds
fresh thyme, chopped
mild vinegar, I used honey vinegar
salt
extra-virgin olive oil

- Peel and slice the carrots really thin, use a mandolin or you can use a potato peeler and slice the carrots length wise if they get too thick when sliced in the more conventional way. If you want the carrot slices to be softer, steam them for 1-2 minutes.
- Chop the almonds roughly and toast them in a skillet or non-stick pan, when they begin to brown a bit, take them out and let them cool down.
- Chop the almonds again, this time finely, if you want you can run them in a food processor.
- Mix almonds, thyme, a little salt, vinegar and extra-virgin olive oil and then add it to the carrots. Stir and serve.

Carrot, Almond and Thyme Salad

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