The Real Housewife of Santa Monica

Archive of ‘Easy’ category

French Carrot Salad

This is unbelievably tasty despite or maybe due to the simplicity of the ingredients! A perfect pre-dinner salad that you can make quickly or even ahead of time.

My neighbor gives me bags of lemons from her prolific lemon tree from time to time.

I usually squeeze a bunch of them into ice cube trays and freeze the juice for later cooking use.

This time, before I start squeezing & freezing I remembered a simple carrot salad I’d just read about in La Tartine Gourmande. I noticed the book at the library and quickly photocopied a few recipes from it.

Try this!!! I mean it.

All you need:

The amounts in this recipe serve about 4 people. I would definitely double it next time but I was hand grating…

INGREDIENTS:
4 large carrots, peeled
1 TBSP flat leaf parsley, chopped (I used Italian parsley as that’s all I had)
2 TBSP chives, chopped

Vinaigrette:
sea salt & pepper
1/4 c fresh lemon juice
1 garlic clove, minced
6 TBSP olive oil

Grate the carrots and place in large bowl. In a separate smaller bowl, combine the vinaigrette ingredients in the order listed, whisk together and pour over the carrots. Combine well with spoon. Cover & refrigerate. Dress with the fresh herbs just before serving.


Maddie ate 3 bowls in rapid succession and then asked if she could take some to school the next day. There were no leftovers.

French Carrot Salad
Author: 
Recipe type: Salad
Cuisine: French
Prep time: 
Total time: 

Serves: 4
 

A simple & very tasty salad enjoyed by kids & adults!
Ingredients
  • 4 large carrots, peeled & grated
  • 1 TBSP flat-leaf parsley, chopped
  • 2 TBSP chives, chopped
  • For the vinaigrette:
  • sea salt & pepper
  • ¼ c fresh lemon juice
  • 1 garlic clove, minced
  • 6 TBSP olive oil

Instructions
  1. Grate carrots & place in a large bowl. **Don’t add herbs yet!**
  2. In another bowl, combine the vinaigrette ingredients. Whisk together & pour over carrots, stirring to combine. Cover & refrigerate.
  3. Add fresh herbs just before serving. Yum!

Source: La Tartine Gourmande

Crash Hot Potatoes

Here’s a healthier potato for the holidays. It’s still soooooo tasty!! Even if you can’t bring yourself to forgo mashed potatoes (I can’t)  - try these this winter. They’re a cinch!

You’ll need:

INGREDIENTS:
12 small round potatoes
olive oil
salt to taste
black pepper to taste
rosemary (yes, you guessed it – to taste)

These are VERY simple.

Preheat oven to 450.

Set a medium-large pot of water to boil.

Add 2 generous pinches of salt to the water.

Ok, now add the potatoes carefully, carefully so nobody gets hurt. Boil them till the potatoes JUST get tender. You should be able to stick a fork in them without too much trouble. Immediately drain them at that point.

Drizzle olive oil across a cookie sheet (make sure it has sides!) & brush to cover. Place the potatoes down as you would cookie dough – with plenty of spreadin’ space around them. Using a potato masher, gently push down on them, flattening them somewhat.

They need to still be in one piece when you are done. Drizzle or spray olive oil over the tops of them. Sprinkle salt & pepper to taste as well as the rosemary.

Bake for 20-25 minutes or until they are browned and slightly crispy at the edges.

Serve immediately!

Yum!

Crash Hot Potatoes
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Quick & easy, crispy potatoes full of flavor!
Ingredients
  • 12 small round potatoes
  • olive oil
  • salt to taste
  • black pepper to taste
  • rosemary to taste

Instructions
  1. Preheat oven to 450.
  2. Set a large pot of water to boil. (Keeping the lid on helps speed it up!)
  3. Add a few generous pinches of salt to the water & the potatoes.
  4. Boil just until fork tender.
  5. Drain the potatoes.
  6. Brush or drizzle a layer of olive oil onto a cookie sheet.
  7. Lay out the potatoes on the cookie sheet with ample room for CRASHING around them.
  8. Using a potato masher, push down on each one gently & not all the way to the bottom!
  9. Brush or drizzle with olive oil.
  10. Sprinkle salt & pepper to taste. Also, scatter rosemary sprigs to taste.
  11. Bake for about 20-25 mins or until the edges are a crispy brown.

Notes
I made 12 this time – guessing each person would eat about 3 or 4. Also, that was all I had!

 

Source: Jill Dupleix



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