Tuesday, August 4, 2009
I got these stunning purple carrots from the Farmers Market in Whistler. They were so pretty that I had to buy them! I put them together with some fresh summer peas, some roasted pearl onions and tossed them with some organic greens. Like a lot of what I cook this salad has no rules. Just inspiration. So grab whatever veggies look good and are in season. Throw them together and enjoy the flavour burst.
2 bunch carrots (8-15 carrots) steamed whole
8-12 pearl onions, roasted
1 cup fresh summer peas, shelled
1 head lettuce
1 teaspoon dijon mustard
2 tablespoons red or white wine vinegar
1 tablespoon fresh lemon juice
1/4 cup olive oil
1/4 cup vegetable oil
1 garlic clove minced
1/4 teaspoon salt
Pepper to taste
Toss the lettuce with the dressing, reserving 4 tablespoons. Arrange veggies on top and drizzle with remaining dressing.