Years ago I attended summer session at the famous Madingley Hall in Cambridge, Great Britain. We studied French Film and Film Theory. We indulged in the Nouvel Vague Cinema and dreamed of French food. Day and night. Partly, because the food we were served at the Madingley Hall wasn't really that great. Partly, because we admired French culture and the irresistible French cuisine.
One thing that was on the menu everyday was the creamed peas and carrots side dish. After one week, most of us had enough of peas and carrots and we hoped for a change of menu that, unfortunately, was not in sight. One of my classmates, who was also a MP in the British Parliament at that time, said that the food at Madingley Hall was worse than the food he had to endure in the Parliament's cafeteria. I had no way of checking this fact, but I could only imagine that they had creamed carrots and peas only once a week.
There is nothing wrong with peas and carrots, but the overcooked version made with canned peas is definitely nothing I would like to try any time soon. And definitely not in the middle of a wonderful summer with young peas and carrots so abundant!
So, let's roll up our sleeves and sharpen the knives. Here comes a raw version of the old, classic dish.
for the salad
- 6 young carrots, peeled and chopped
- 1/2 cup young green peas
- 2 Tbsp chopped fresh mint
for the dressing
- 1/3 cup virgin olive oil
- 2 Tbsp raw apple cider vinegar
- juice of 1/2 lime
- 2-3 Tbsp raw almond butter (depending on how creamy you want your dressing to be)
- 1 Tbsp raw honey
- 1/3 tsp of organic vanilla extract (a few drops only! remember, you are not making a carrot cake)
- 1/2 tsp pink Himalaya salt
- generous amount of freshly ground pepper to taste
- In a small bowl whisk a dressing using all the dressing ingredients.
- Place chopped carrots in a bowl. Add the dressing and mix well.
- Add peas and mint. Mix gently.
- Add freshly ground black pepper. Serve and enjoy in good company!
In radiant health - passionately raw - Dominique