In my line of work I have to keep things in the kitchen fresh; and, I must say, winter really exercises my creative muscle when it comes to eating locally and as seasonal as possible. Despite the unseasonable temperatures of late, Edmonton is generally cold and barren wasteland in the winter when it comes to abundant produce; what can I say, it’s our cross to bear.
Eat Seasonal, Eat Carrots
However, no matter which market I patron, carrots are in abundance. As a result, carrots salads of all varieties have been on heavy rotation in the Vitality Kitchen; from shaved carrots salad, to grated carrot salad and every carrot salad you can imagine in between. But I must admit that shaved carrot salad has got to be my favourite. Is it because the threads behave like a pasta? I cannot say for sure; regardless, carrot salad is king right now!
Carrots are high in carotenoids, which are antioxidant compounds that are associated with a long and storied range of health benefits. Carotenoids have been associated with a decrease of 50 % in bladder, cervix, prostate, colin, larynx and esophageal cancers; a great deal in my opinion!
The Carrot Salad of the Day
There isn’t much to say about this carrot salad, carrots, broccolini (for some green), almonds, feta, smothered in a tangy chive dressing; a combination, in my opinion, that simply cannot disappoint!
Broccolini and Shaved Carrot Salad
1 bunch broccolini, blanched
1 bunch carrots, shaved with peeler
1 tbsp feta cheese, crumbled
¼ cup toasted almonds
2 tbsp coconut oil
sea salt and pepper
1 cup chives
½ tsp pepper
½ tsp salt
2 tbsp olive oil
1 tbsp apple cider vinegar
Heat the oil in sauté pan on medium heat, add the broccolini and season with a pinch of salt. Cook, tossing occasionally, until colour starts to develop- about 5 minutes; add carrots, and cook an additional 5 minutes. Set aside and keep warm.
Meanwhile, in a food processor, combine all the ingredients for the chive vinaigrette; blend until smooth.
Combine dressing with warm carrots and broccolini; coat the broccolini and carrots with the dressing, toss in feta and almonds and serve hot or cold.