This Recipe is part of the Get Your Grill On Serious Barbecue Menu
Here’s a no-fuss salad that tastes so fresh and delicious. The carrots stay crunchy, but not too crunchy, and every bite brings a burst of flavor: tangy currants, the tingle of chile powder, and the acidic bite of red wine vinegar. You might not see this in the barbecue shacks of the South, but it can share my table with pulled pork or brisket any time.
Ingredients
1/4 cup finely chopped shallots
1 teaspoon grated fresh ginger
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon mild chile powder, preferably Chimayo, Ancho, or Hatch
1 teaspoon turmeric
1/4 cup Zante currants
1/4 cup boiling water
3 pounds carrots (about 12 large), peeled
1/4 to 1/2 cup extra virgin olive oil
1/4 cup coarsely chopped chives
Directions
1. Combine the shallots, ginger, vinegar, lemon juice, salt, cayenne, chile powder, and turmeric in a bowl large enough to hold the carrots. Let sit at room temperature for 10 minutes to allow the flavors to develop.
2. Place the currants in a small bowl, pour over the water, and let sit for 10 minutes to plump. Drain and discard the water. It is preferable that the carrots be thinly sliced on a Japanese mandoline and then cut across into matchsticks. They can also be grated through a large grate using a food processor or box grater. You will need about 12 cups.
3. Add the carrots and the currants to the dressing and toss to coat. Drizzle in 1/4 cup of the oil and the chives and toss again. Add additional oil as needed to coat the carrots.
Serves 8 (about 12 cups)
From Serious Barbecue by Adam Perry Lang. Photographs by David Loftus. Copyright © 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
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