When Bugs ate them, they were always whole and rarely seasoned. LISTEN TO THE PODCAST
But today, we learn about a special vinaigrette that's made with carrots as the main ingredient. Author and Cooking Light columnist Rozanne Gold told Tonia's Kitchen about her Carrot Vinaigrette that's absolutely scrumptious. She takes diced carrots, onions, orange juice (freshly squeezed if possible). Rozanne adds honey, rice vinegar and ginger along with a small amount of oil oil, and blends together in a food processor. She says you can pour it over almost anything. Try it over strawberries, and then wonder why ol' Bugs didn't think of this first!
1/4 cup grated carrot
3 tablespoons fresh orange juice
2 tablespoons finely chopped onion or shallots, divided
2 tablespoons extra-virgin olive oil, divided
4 teaspoons rice vinegar, divided
1 teaspoon honey
1 teaspoon minced peeled fresh ginger
3/4 teaspoon salt, divided
Combine carrot, orange juice, 1 tablespoon onion, 1 tablespoon olive oil, 2 teaspoons rice vinegar, honey, ginger, and 1/4 teaspoon salt in a mini food processor; process 1 minute or until well combined.
