Recipe Courtesy of Giada De Laurentiis’ Giada’s Italy
Say goodbye to those boring carrot salads of the past! You know the ones…drenched in mayo and tossed with raisins. This bright and refreshing carrot salad is the polar opposite of those archaic salads; freshly grated carrots tossed in a light lemon vinaigrette, along with fresh parsley for color, crumbled tangy goat cheese, and…wait for it…dried cranberries soaked in Limoncello (swoon). The dried cranberries plump up in the lightly warmed lemon liqueur, leaving them tender and filled with a burst of lemony flavor. A refreshing side dish for just about any Italian entree you have in mind.
(To view this recipe, click on the blue title of the blog post above*)
‘Italian Carrot Salad’
Ingredients:
- Recipe Courtesy of Giada De Laurentiis’ Giada’s Italy Cookbook*
- 1/2 cup limoncello
- 1/2 cup dried cranberries
- 1 1/2 pounds large carrots, peeled
- 1 teaspoon kosher salt
- 1/2 cup loosely packed fresh parsley leaves, coarsely chopped
- 2 Tablespoons fresh lemon juice
- 3 Tablespoons extra virgin olive oil
- 2 ounces soft goat cheese
Directions:
- In a small saucepan, gently warm the limoncello over medium heat until steam begins to come off the top. It should be hot to the touch but not simmering. Remove from the heat, add the dried cranberries, and cover with plastic wrap. Allow the cranberries to soak for at least 30 minutes or up to an hour. Drain and set aside.
- Using the large holes of a box grater, grate the carrots into a medium bowl. Season the carrots with the salt and toss well. Add the soaked cranberries, parsley, lemon juice, and olive oil, and toss again to combine. Crumble goat cheese over the top and serve.
Tagged: carrot salad, dried cranberries, fresh parsley, Giada De Laurentiis, Giada's Italy, goat cheese, grated carrots, Italian, Italian Carrot Salad, Italy, lemon juice, lemon liqueur, Limoncello, olive oil, raw carrots, Salad
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