Carrot Salad With Capers Recipes

AUNT DOROTHY'S MARINATED CARROT SALAD

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

CARROT SALAD WITH CAPERS

Steps:

• Grate the carrots, the finer the better. Using a food processor will make this step easy and quick, add time to your preparation if you do this buy hand!
• Add the sunflower oil, the capers and the vinegar they were pickled in, and the pepper.
• Salt to taste.
• Adjust the amount of oil you add depending on how much ahead you are preparing the salad because the carrots will "drink" the liquid. So if you prepare this dish the day before, put a little more oil so the salad stays moist.
• Adjust the amount of vinegar according to taste.

CURRIED CARROT SALAD

Steps:

• Place the onions, if using, in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, then pat dry using a paper towel.
• Meanwhile, make the dressing: Whisk together the oil, buttermilk, lemon juice, mustard, curry powder and cumin in a large bowl; season with salt and pepper.
• Add the carrots, parsley, capers and drained onions, if using, and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again just before serving).

FRENCH GRATED CARROT SALAD

Steps:

• Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).

CARROTS WITH PAPRIKA AND CAPERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add paprika; sauté 30 seconds.
• Add onion; sauté 5 minutes or until tender. Add carrot, water, and garlic; reduce heat to medium-low.
• Cover and cook 10 minutes or until carrot is tender.
• Add capers, vinegar, and salt; uncover and cook 8 minutes or until liquid almost evaporates. Sprinkle with parsley.

RADISH AND CARROT SALAD WITH TUNA AND CAPERS

Steps:

• Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
• Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
• Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.