I’m still working through my 5 lbs of carrots. I found this pretty simple recipe. It’s got simple ingredients, but it does take a little while to prepare. Mainly it’s cutting up the beans that takes the most time.
This is probably one of my favorite kitchen tools, the Cuisinart Mini-mate Plus. I use it for pesto and dressings a lot. Recipes always say you can use a food processor for these type of things, but I just think this would be too big for the amount of volume I usually make.
This dressing is basically a cilantro pesto with lemon. See below for how it looks once all mixed.
Recipe inspired by 101 cookbooks.
Ingredients
makes 6 servings
- 2 lbs carrots, peeled, sliced
- 2 lbs green beans, ends trimmed, cut into 1″ pieces
- 1/2 head of lettuce, torn
- 1 cup of sliced almonds
Dressing:
- 1 cup loosely packed cilantro, stems removed
- 4 small garlic cloves
- juice from 1/2 lemon
- 1/2 cup olive oil
- 1/2 teaspoon of salt
Boil a large pot of water. While the water is heating up, trim beans and cut into 1″ pieces. Using a mandolin, slice the carrots thinly. A food processor would also work well for this. Once water is boiling, add green beans. Cook for 1 minute. Then add carrots and cook for 30 more seconds. You want the vegetables to stay crisp so avoid over cooking. Drain vegetables immediately and rinse with cold water.
For dressing, place everything in a mini chopper and puree until smooth.
Toss carrots and beans with the almonds and dressing right before serving.
