This is loosely based on a recipe from Moosewood Restaurant New Classics. I've been making it at least once a week for the last six weeks, and every time I eat it I like it even more. Adjust the seasonings to your personal taste.
2 cups or so of shredded carrots
a few tablespoons of olive oil
a clove or two of garlic, minced or pressed
a few tablespoons of lemon juice
a few tablespoons of chopped fresh cilantro
salt to taste
cayenne pepper to taste (I like to add a lot, the spiciness really makes this recipe sing)
Mix everything together. If you make a lot, it will be even better the next day after the flavors marinate together. You can eat this salad as is (like I usually do) or you can serve it on a bed of romaine or baby spinach.
Caesar Salad Dressing w/ vegan option
I got this recipe from Moosewood Restaurant Cooks at Home and it's perfect! I don't like commercially-prepared salad dressings at all (and in fact I blame them for my years of disliking salads!), they are full of gross things (multisyllabic preservatives and chemically-produced fats -- yuck!) and besides that, I always get sick of them and they go bad before I finish the bottle. But I do love a Caesar salad now and then, so learning to make my own was the best feeling ever. I think that if you wanted to make this recipe vegan, substituting a similar volume of silken tofu for the hardboiled eggs would be perfect (the cookbook doesn't recommend this, and I've never tried this, but if I had vegan friends coming over for supper I'd do it in a heartbeat -- the texture is very similar to a sauce made with silken tofu).
2 hardboiled eggs, peeled and chopped (or 1/2-3/4 c. silken tofu)
1 garlic clove, minced or pressed
1/3 c. olive oil
salt to taste
2 teaspoons Dijon mustard (I used the Trader Joe's garlic mustard) or vegan substitute (I'd experiment with using mustard powder or dried mustard seed and upping the garlic/olive oil slightly)
2 teaspoons lemon juice
ground black pepper to taste
Place all ingredients in a blender and blend until smooth. Yum!