Just made a batch of this carrot salad from Epicurious (originally from the May Bon Appétit) for my lunches this week. Tastes decent, although I think the flavours need to meld before I can really tell. Here are the changes I made (mainly due to missing ingredients):
• Used a shallot instead of green onion
• Almost doubled the yogurt and lemon juice
• Full-fat yogurt from Pinehenge Farms, of course – who can eat that fat-free stuff?
• Added a splash of agave syrup (would have used maple or just sugar but I’m out of both) to counteract a slight bitter flavour
• Left out the mint
All ready for lunch tomorrow (and I really need to stop taking photos in my kitchen after dark):
(Yes, that’s a local squirrel.)