Pony: Carrot and chard salad
Kids and food posts: I am turning into such a boring grown-up.
At any rate, it is time for a recipe. It's been a long time, and I promised a few key people I'd post.
Carrot and chard salad:
I am trying to use my cuisinart more, ever since I realised that I never use the grating and slicing attachments. They are fast and make your food all professional-looking and uniform. why don't I use them more? (probably because I find chopping meditative, but that's another story).
This is a salad I am currently obsessed with and have made about half a dozen times in the past month:
A bunch of carrots
A bunch of white swiss chard (you can use other leafy greens like kale or spinach but I like chard best)
Mustard (or toasted cumin seeds or whatever picante thing you want to add)
Peel your carrots and wash your chard.
Put the carrots through the slicer (or slice them by hand, suckas)
Grate or finely dice some ginger
Heat up frying pan on medium. Add the olive oil, then add add the ginger and carrots.
Chop the chard fine or whizz it food processor. This is a carrot salad, so don't let the chard dominate proportion-wise.
When the carrots look like they are starting to cook, add the chard to the pan.
At this point, squeeze the lemon into a bowl and add some dijon mustard (or grain mustard or anything but french's mustard). If you hate mustard, and want to make this more middle-eastern-y, toast some cumin seeds in a separate pan and add to the frying pan with lemon juice.
Salt to taste.
Maybe add some cayenne? That would be nice.
You can make this in 15 minutes. The people seem to like it.