Carrot Salad with Raisin and Roast Garlic Herb Vinaigrette
This a simple, minimalist salad that’s great to make if you have some good carrots.
White wine vinegar
Start by pan roasting a large garlic clove (or two). To do this, leave the skin on, and cook the clove in a dry pan (no oil), and rotate it frequently to keep the clove from burning. The goal is to get a nice brown color on all sides. You’ll start to smell the garlic aroma intensify as it’s close to being done, and it’ll be soft when it’s done.
Next, simmer your raisins briefly in a pan with white wine and a little water (if needed). This should be very quick, and the point is just to rehydrate the raisins a bit.
Finally, peel a carrot, and use a vegetable peeler to make ribbons. Try to get the ribbons as thin as possible, and if your slices are a little too crunchy for your liking in the finished salad, you could blanch them for 60 seconds or so, to soften them.
Finish with chives, more mint and basil, serve and enjoy.