les deux salades

The French have a delicious way of throwing together a couple things in a way that ends up being simultaneously effortless and amazing. They do it with their outfits, with their parties, and sometimes, even in their kitchens.

These two salads are perfect for a first course, a light lunch, a snack, a side... they're pretty much awesome any time. They require only a few key ingredients, five minutes, and an accompaniment of good, crusty bread.



Carottes Rapees
(or raped carrots, as we Boones call them)

1 pound carrots
2 shallots
1/2 tablespoon white wine vinegar
pinch of sea salt and sugar
2 tablespoons olive oil
1 tablespoon sunflower oil

Shred the carrots and shallots in a food processor. Whisk together the rest of the ingredients, slowly drizzling in the oil so it emulsifies nicely. Toss with the salad and leave to stand 30 minutes before serving.



Salade des Concombres

Two cucumbers, cubed
1/2 cup plain yogurt
1 clove garlic, minced
4 mint leaves, thinly sliced
Sea salt

Toss all ingredients together and serve chilled.