Carrot Salad with Pistachios + Queso Fresco + Shallot Dressing

Ribboned Carrot Salad with Queso Fresco, Pistachios, & Shallot Vinaigrette | Serendipity by Sara Lynn

Carrot Salad with Feta, Pistachios, & Shallot Dressing

I feel like I don’t have any good stories to share with you guys lately.  I just work and cook and do a little yoga.  Is this what post-grad life is??  I get a degree, and I become someone who looks forward to coming home on Fridays and eating takeout pupusas in my sweatpants while watching Arrested Development reruns?  Because that’s exactly what I did this past Friday, and it was kind of amazing.  Although Saturday I went to a party and had two whole beers sooooo…yay?  Raise the roof?  I don’t know how to be young anymore.  Help!!!

In other exciting news, we also got a new Indian restaurant in town, and it’s the best one yet!  And this weekend, I’ll be in Seattle hopefully going to lots of fun bars and coffeeshops.  So, things are looking up in the ‘cool department’!

Easy Carrot Salad with Queso Fresco, Pistachios, & Shallot Dressing

Carrot Salad with Queso Fresco, Pistachios, & Shallot Dressing

On another note, may I introduce you to one of my new favorite recipes?  I didn’t know it was possible to like veggies this much, but omg this carrot salad is sososo good!!  I don’t think we appreciate carrot salad enough in the states, because I’ve never seen one here unless I was at an authentic-European deli of some sort, but I’m starting a petition to make it a thing.

I made this salad for Easter, and it was perfect with ham and scalloped potatoes.  Then, I used the leftover dressing to make more carrot salad for work lunches the next few days.  I’m pretty sure I ate like, 8 servings of vegetables a day that week.  I hope this obsession lasts and eventually upgrades to a spinach obsession.

For this salad, you can peel the carrots into long, pretty ribbons like I did.  Texturally, it’s my favorite, but peeling carrot ribbons takes a long time, and you end up with weird little carrot pieces once you can’t peel anymore.  In this case, I just turn them into carrot sticks and snack on them alone.  When I was being lazy with it, I just used grated carrots which is way faster and can be done with a food processor.  Either way, the real star here is the shallot dressing.  It’s slightly-spicy and creamy from the yogurt.  I would dip anything into it.  If you don’t like carrots, at least make the dressing and put it on some kale or something.

Also!  This salad can be made a day in ahead, but put the pistachios on right before serving or they will lose their crunch.  Ok?  Ok!

Carrot Salad with Feta, Pistachios, & Shallot Dressing


Carrot Salad with Pistachios + Queso Fresco + Shallot Dressing
Serves 8-12

Ingredients for the Salad

2 lbs. carrots, washed, trimmed, and peeled
4 oz. queso fresco, or feta, crumbled
1/2 c. pistachios, toasted
2 Tbs. Italian parsley, chopped

Ingredients for Dressing

1 small shallot, peeled and coarsely chopped
3 Tbs. white wine vinegar
3 Tbs. plain Greek yogurt
1 Tbs. Dijon mustard
2 tsp. honey
1/3 c. olive oil
Salt and pepper, to taste

Using a vegetable peeler, peel carrots into long ribbons.  Alternatively, you can shred them in a food processor.  Cover carrots with a wet paper towel to keep fresh.

To make the dressing, add shallot, white wine vinegar, Greek yogurt, Dijon mustard, and honey to a food processor.  Pulse until combined.  Drizzle in olive oil until emulsified.  Add salt and pepper to taste.

To prepare salad, add the queso fresco, pistachios, and parsley.  Toss with the shallot dressing, to taste.  Start with half the dressing and add more as needed.  Serve immediately.  To make the recipe ahead, combine everything but the pistachios.  Add the pistachios right before serving.


xo Sara Lynn

*Song of the day: Sleep Apnea by Beach Fossils

Carrot Salad with Queso Fresco, Pistachios, & Creamy Shallot Vinaigrette | Serendipity by Sara Lynn

Vanilla + Cardamom Scones with Strawberry Curd

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Yesterday, we had a rare March day with wonderful weather, and it was also the first day in three weeks that I haven’t felt like utter garbage.  I am currently in the midst of the longest sinus infection of my life, but even so, it could not ruin my spirits prompted by warm weather.  And by warm, I mean 45* F.  But, still… the sun was out for a change!  I had planned on spending the day cleaning my house after looking around and realizing that it looks like my closet threw up my entire shoe collection and I have a very impressive herd of dust bunnies breeding in my hallway.  But life is short, and sunny, windless Sundays are rare in March, so I forced myself to put on pants and get out of the house.  I got a coffee and took Bell to run around the dog park, and it wasn’t even muddy!  It was freezing, but every once in a while, the clouds would clear for a minute, and the sun would warm everything up.  The air smelled so good.  I always forget how lovely early spring is until it comes back around again.

Other than toughing it through the freezing-warm weather for as long as I possibly could, I spent the whole day cooking up some new recipes.  I love all the produce that’s out right now, and I’m taking advantage of it for as long as I can.  It inspired me to make some roast chicken with lots of potatoes and fresh herbs and then watch Julie & Julia, because what else would you watch when food is inspiring you?

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Another one of my spring favorites in the produce section is all of the fresh strawberries!  Strawberry shortcake has always been a very Easter-y dessert in my family.  We make our strawberry shortcake with biscuits instead of angel food cake, and I am convinced it’s the only way to even eat strawberry shortcake.  Also, you have to absolutely drench it in whipped cream, it’s a rule.

Like I was talking about last week, I’m trying to take advantage of my very short weekends by getting up earlier and brunching more.  Without some sort of goal, I have the tendency to sleep in and then lay in bed on my phone scrolling through embroidery instagrams for three hours.  SO, instead of scrolling, I’m sconing.  And eggs-benedicting.  And waffling.  If it’s brunchy, I want something to do with it.

But I digress.  This is about scones.  And strawberries.  And mixing it all together to create some sort of strawberry-shortcake inspired scone.  And also adding cardamom, because cardamom + strawberries = lalalala one of the best combos ever!!  Why didn’t I do this earlier, it’s such a good idea?  Cardamom is fairly expensive, but a tiny bit goes a long way, so you’ll definitely notice a little hint of it in these scones.  The strawberry curd is a little extra step, but if you don’t want to go that far, you could always just serve these with jam or chop up some fresh strawberries to throw on top!  These are perfect for Easter brunch, especially because they can be made a day in advance!  Aaaaand they are best served with lots of fresh coffee, obviously.

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Vanilla + Cardamom Scones with Strawberry Curd
Serves 8-16

Ingredients

3 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cardamom
1 1/2 sticks butter, cut in 1/2 in. cubes
1 egg, whisked
3/4 c. buttermilk
1/2 c. whipping cream + more for brushing
2 1/4 tsp. vanilla extract, divided
1/4 c. powdered sugar
1 Tbs. milk or cream

Preheat oven to 375* F.  In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and cardamom.  Toss very cold butter in the flour.  Using your hands, work quickly to break the butter into the flour until it is pea-sized.  You may have some larger, flatter pieces.

Make a well in the center.  Add the egg, buttermilk, cream, and 2 teaspoons of vanilla.  Mix until just incorporated.  The dough will be sticky.

Turn dough onto a floured surface.  Press into a 1-inch disk.  Cut into 8 sections.  Alternatively, for smaller scones, you could press it into two 1/2 in. disks and cut each of those into 8 sections.  Space on a baking sheet 2 inches apart.  Brush each scone with cream.  Bake for about 25-30 minutes, or until lightly browned.  Remove from oven and let cool.

Meanwhile, whisk the powdered sugar, 1 Tbs. of milk, and 1/4 tsp. of vanilla extract until smooth.  Drizzle over scones.  Serve with curd (recipe below).

Strawberry Curd

1 lb. strawberries, finely chopped
Zest + juice of 1 lemon
1/4 c. sugar
3 eggs
1 Tbs. corn starch + 2 Tbs. water whisked
6 Tbs. butter

Combine strawberries, zest, lemon juice, sugar, and eggs in a saucepan.  Cook over medium heat, stirring frequently, for about 5 minutes, or until bubbling.  Add the cornstarch slurry and stir until mixture thickens.

Remove from heat.  Whisk in the butter.  Cool curd and serve with scones + whipped cream.


xo Sara Lynn

*Song of the day: Let it Happen by Tame Impala

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