Carrot salad is a nice change to my regular mixed green salad. I grew up eating it in France and, I still do enjoy it. There is more than meets the eye on grating carrots however. If too finely grated, it will turn into mush. If grated too coarsely, it will take forever to chew, even for a rabbit. Using the right gage on the grater is important on how different the salad will taste. Last night I did not use my usual grater and I can tell you I will never make that mistake again. Granted, the carrot were not grated too coarsely, however they did not have the flavor when grated smaller. In France the seasoning is kept simple, and the carrots are served separate in a little mount on the plate.
The swordfish sauce was just using the same ingredients as the carrot salad so I would not have too many conflicting flavors on my plate.
Simple and delightful. We enjoyed a nice glass of Chardonnay alongside.
Tonight’s October 17, 2012 dinner:
Swordfish with Lemon, Parsley and Butter Sauce
Grated Carrots Salad
SWORDFISH WITH LEMON, PARSLEY BUTTER SAUCE
4 fillets of swordfish
4 tablespoons of unsalted butter
2 lemons, juice extracted
2 tablespoons flat leaves Italian parsley, finely chopped
Salt and pepper
In a large skillet melt the 3 tablespoons of butter over medium high heat. Add ½ of the lemon juice, parsley and the fillets of swordfish. Cook over medium heat until the fillets are cook all the way through. Salt and pepper
Remove the fillets from the pan and set aside. Add the remaining 1 tablespoon butter and ½ of the lemon juice remaining to the skillet and cook until the butter is melted.
Pour over the fish and sprinkle more parsley over the fillets.
GRATED CARROTS SALAD
4 large carrots, peeled
1 tablespoon lemon juice (or more if wish)
2 tablespoons olive oil
Salt and pepper
1 tablespoon finely chopped flat leaves Italian parsley
Grate the carrots pushing them lengthwise along the grater teeth.
Toss the grated carrots with lemon juice, oil, parsley and pepper. Taste the carrots and add more lemon if needed
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