Carrot Salad

This salad couldn't be simpler. I learned it from my French host mom, Odile Braun, many years ago. You do have to start a bit in advance, but it's quite simple.

1-2 lbs. carrots, peeled and grated
2 or more cloves of garlic, pressed
1-2 T fresh tarragon, minced
1-2 T red wine vinegar
2-4 T olive oil (use cold-pressed if preparing for a raw eater)
salt and pepper to taste

Grate the carrots into a large bowl.

Press the garlic directly into the bowl and toss to mix. (Note: if you don't love raw garlic, you can zap it in the microwave for about 15 seconds to take the raw edge off. Obviously, this would make it no longer raw. If you do love garlic, double the amount and cancel your date.) Add the tarragon and toss again. In a small bowl, whisk together the oil and vinegar and season to taste with salt and pepper. Pour this over the carrots and toss well.

Taste the salad. Does it need anything? More dressing? Salt? More tarragon? Once it's seasoned to your satisfaction, cover the bowl and put it in the fridge to marinate for a few hours. Toss it every so often if you remember to. Remove from the fridge about half an hour before you serve it.