Tuesday we joined friends at a new-ish restaurant in Seattle, Cicchetti (http://serafinaseattle.com/cicchetti/). It is a small plates joint (do we really need another in Seattle???), many hit the mark, but not all. One unexpected hit was a Moroccan carrot salad. Last night I made up my own version:
2 carrots, peeled, and then either grated or shaved into a bowl.
about 1T minced shallot
Dressing:
about 1 T olive oil
about 1/2 t Chinese garlic chili hot sauce
about 1/2 T Rice wine vinegar
(sorry, I was dressing by eye, not measuring spoon….)
Whisk dressing ingredients together, mix with carrots, adjust with salt and pepper.
Salad is crispy with a sweet and tangy zip. Enjoy!
