In 2001 I started a blog, except it wasn’t called blogging back then. It was an online diary and I kept a pretty low profile though I had some very wonderful online friends. I wrote about my heartbreak, my friends and my jobs. I was no stranger to putting things out there because before all that, I had kept up a self-published ‘zine for years before that where I drew comics, wrote about my crappy job and my favorite recipes.
Then in 2005 I discovered Chocolate and Zucchini and I decided that I wanted to write about food too! So Everybody Likes Sandwiches was born and I didn’t even have a camera for the first few months. It’s managed grown up into a lovely and beautiful little darling (it’s my baby, how can I think otherwise?). Six years is pretty elderly in the blog world, but I think I’ve carved out a unique little space and I’m so happy that it’s grown and blossomed into something that people can relate to and share.
Really, you have no idea how giddy and surprised I get whenever I get comments or when one of you tells me that one of my recipes has become one of your favorites too. Or how you’ve held my hand when it’s been rough. So thank you, I couldn’t have lasted six long years without your kindness.
I’m celebrating without fanfare or a fancy, complicated meal. But trust me when I say that I’m not ripping you off with a salad post. This is a very worthy recipe and has become my new favorite and I’m sure it will become one of yours too. Let me introduce this humdinger of a carrot salad that I spotted on Orangette. It might seem plain – just carrots and a garlicy lemon dressing, but don’t underestimate the power of this salad.
The secret is julienning the carrots – turning them into fine matchsticks. I used my Japanese mandoline, but you could certainly show off those knife skills of yours and do it by hand. A julienne peeler will do the work nicely too. Or you could even slice the carrots into ribbons using a plain old vegetable peeler. Trust me, it’s worth it.
french-style carrot salad
(adapted from Orangette)
5 large carrots, julienned
3 T lemon juice
2 T olive oil
large pinch kosher salt
1 large clove garlic, finely minced
Use a julienne peeler, a Japanese mandoline, or get really serious about your knife skills to julienne these carrots. Add them to a bowl, add the remaining ingredients and mix until everything is coated. This salad will last a day or two if you don’t eat it up immediately.