You cannot walk in front of a charcuterie and not spot, among piles of fresh garlic sausages, and golden crusted and pistachio studded pates, the bright piles of to go salads of beets, celery roots and the ubiquitous carrots.
I always crave salads, mostly green mounds of crunchy leaves with some seasonal fruit thrown in.But in winter, on a rainy day like yesterday, nothing beats a burst of color like this carrot salad made of a mix of regular orange carrots and those red ones that have become a favorite around this house.
I like a simple dressing of lemon and olive oil, it makes the sweet taste of the carrots shine through.
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