Rotisserie Chicken Wednesday

This simple shredded carrot salad goes great with rotisserie chicken. And here's the big bonus: carrots are pretty cheap. Just watch your knuckles on the box grater if you're not the type that shreds the carrots in a food processor.

I know some folks don't like cilantro, but I love its fresh flavor and the aroma is delish, too. I always push my nose into it at the store to make sure I am not buying flat-leaf parsley. Sometimes, it's not marked very well. (Note to germ freaks: I am just kidding about my nose in the cilantro. I take a gentle whiff.)

Anyway, carve up the bird and start shredding. This is a good candidate for a potluck, too, because if can be served at room temp.

Shredded Carrots with Jalapeno, Lime and Cilantro
8 medium carrots (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
1 medium fresh jalapeno, cored, seeded and minced
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped fresh cilantro
Whole cilantro leaves for garnish (optional)

Peel the carrots and then grate them using the large holes on a box grater or food processor fitted with medium grating attachment. Put the grated carrots in a large bowl.

In a small bowl, whisk the oil and lime juice. Add the jalapeno and season to taste with salt and pepper.

Add the dressing and chopped cilantro to the carrots and toss. Season to taste with salt and pepper, garnish with the cilantro leaves (if using) and serve.

Serves 6.

Source: Fine Cooking.

Photo from www.finecooking.com. 

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