DAVID LATT

What comes with an entrée may be more flavorful than the entrée itself. Grilled chicken breast is a case in point: it's ok, healthy but flavor-wise, nothing special. Put a side of homemade carrot salad on the plate and everything changes. The addition of the creamy, spicy carrot salad compliments the neutral flavor of the breast. I'm in heaven.

The key to that sentiment is "homemade". Carrot salad bought from upscale Gelson's or even Nate n' Al's just won't do. I've taken the classic deli recipe and given it a couple of flavor enhancers: a pinch of cayenne and golden raisins soaked in lemon juice. With those added flavors, the salad can hold its own with an infinite variety of dishes: grilled chicken, steak, hamburger, pork chops, lamb chops, duck, even an avocado for a vegetarian meal.

Carrot Salad with Lemon-Soaked Raisins

8 large carrots (preferably farmers' market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise

Soak the raisins in the lemon juice at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl. Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions. Season with the cumin, cayenne, sea salt, and black pepper. Toss then add the lemon juice and mayonnaise. Mix well.

Variations
Use cilantro instead of Italian parsley
Add capers
Top with roasted chopped almonds

Serves 6-8 (makes 1 quart). Preparation Time: 20 minutes.

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