This is a wonderful cold salad for picnics that is both sweet and tart and as such compliments potato and macaroni salads and burgers, dogs, or sandwiches well. It's also very easy to make and is relatively inexpensive, the fresh dill being the most expensive ingredient. This is my attempt to recreate a recipe I found on a tag attached to carrots I bought in a grocery store six years ago.
Today's Specimen
Ingredients
- 2 cups carrots, short alumette
- 4 cups red onion, small dice
- ⅔ cup fresh dill, chopped
- ¾ cup extra virgin olive oil
- 1 cup apple cider vinegar
- ¼ tsp. salt
Directions
- Just throw it all together in a large mixing bowl (at least two quarts capacity), cover with plastic wrap and stick in the fridge overnight, stirring a couple times to make sure the flavors get evenly distributed and properly absorbed by the carrot and onion.
Next Time in the Lab
Okay, that was too tart, too oily, and too oniony. And the extra virgin olive oil made it taste kind of earthy, which isn't what I'm aiming for.
- Reduce the red onion to two cups.
- Use light or extra light olive oil instead.
- Reduce the amount of olive oil to a third of a cup, up to a half cup.
- Reduce the apple cider vinegar to two-thirds of a cup, up to three quarters of a cup.
