This is a bistro favorite. It's refreshing. It gets better the next day, and the day after. And it makes this season--when things are just blooming but not ready to eat--promise the summer.
This dish is not at Django, the new Bistro in downtown Des Moines, Django, where J and I ate at 10 (the place was packed) after watching our Katie compete for Yale in the national collegate mock trial competition at the Hotel Fort Des Moines. (The results are kept secret till the end, so stay tuned).
But they do have sweetbreads, the only place in Iowa that I know of that has them. So this makes me miss the little places in France that do such simple things. It's better with freshly grated carrots. So if you have an extra, oh, three minutes, it's worth it. But hey, this is is MA10MFC, not MAFC.
Salade de Carotte / Carrot salad
10 ounce bag of grated carrots
1 tablespoon lemon juice (1/2 lemon squeezed)--double it if you like!
1 large clove garlic, minced
1 tablespoon extra-virgin olive oil (2 if you like)
salt and pepper
2 tablespoons small capers
- In a medium bowl, combine the ingredients and toss