I’ve been stashing Fresh Food Fast on my crowded book shelf for ages, incurring pesky library fees, and generally not getting much from the interaction. It’s okay, not every cookbook needs lights my fire, but I had had hopes about his one. The very descriptive title seemed like a perfect fit for me and my quick cooking. But I just kind of forgot about it. Maybe it was the library fee that reminded me, but I finally was able to peak through and find some recipes.
This one immediately popped because I needed something light and fresh to side up to a steak. Now, the book also happens to be about the wonders of vegetarianism, so I don’t know how the author would feel about such a set up. But it worked very well. In fact, the salad bowl was finished before we could even attempt to finish the steak, one of the first times that has ever happened. The chives and mint really are a remarkable pair, and the very little oil makes it an obscenely healthily one, too.
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh chives, chopped
- 1 pound carrots, peeled and shredded
- 1/4 cup dried currants
Whisk together the lemon juice, olive oil, mint, and chives. Season with salt.
Combine the carrots and dried currants, tossing until mixed.
Pour the vinaigrette over the salad and toss.