I have a tendency to think that when you’re eating raw vegetables, you need a pretty robust dip, sauce, or dressing to contend with. I love a chunky salad, but a vinaigrette just gets lost among the concrete carrot discs. Hand me a ranch or a green goddess dressing and I’ll forgive you.
The fun of the salad is that you can add whatever you want – but I make a rule I’ve got to put in at least one thing I’m not that fussed on just so I know I’m eating properly. Raw carrot is not my number-one culinary choice but it goes in for the nutrient content. I like to just peel it into ribbons to lessen the tree-trunk effect and honestly, I can’t really complain. I’ve eaten worse.
I eat this salad with whatever leftover grain-type thing I have in the fridge – quinoa or brown rice usually, but you can experiment with what you like or what you have on hand (or both, if you’re lucky).
I particularly like this green goddess dressing in late summer and you’ve got a thousand bunches of basil going nuts in the garden, in amongst all that stuff you planted because you thought it would be useful to have but never actually used. You can put almost anything green in this dressing. I also like to make it when I’ve got homemade mayonnaise leftover that needs using up.
Also, don’t go too crazy with the tarragon unless you like your salad to taste of licorice. In which case, you’re probably pregnant and you should get that checked out.
And for a vegan version, you might like to try this one. Yum!