Wednesday, June 10, 2009


  • 3 or 4 carrots, about ½ pound in all
  • 4 dried Medjool dates, pitted
  • 3 tbs firmly packed crumbled Gorgonzola, Maytag or other blue cheese, or feta
  • ¼ cup olive oil
  • 2 tbs Champagne vinegar, wine vinegar, apple cider vinegar or lemon juice
  • ½ tsp cracked black pepper (optional)
  • dandelion greens, arugula, and young lettuce leaves for garnish

Wash thoroughly, then grate carrots on the large holes of a hand-held grater to make 1 cup. Set aside. Chop the dates into pieces about the size of corn kernels and set them aside as well. In a bowl, combine the cheese, olive oil, vinegar, and pepper, mashing and whisking the cheese to make a thick dressing. Add the carrots and the dates to the dressing and turn them until they are well coated. Transfer to a serving bowl or to individual salad plates and garnish with dandelion, arugula, or lettuce. Serve at once.

No comments: