Sometimes I worry that my blog reads like an advertisement for Sara Moulton, but I do absolutely love her. Her Cooking Live show is my first memory of watching the Food Network, and still my favorite. I just loved how calm, and real, she always seemed. I also own - and love - all three of Sara's cookbooks. Which gets me to my point. I already have a carrot salad recipe. It's Sara's. It starts with cumin seeds and olive oil, adds paprika and lemon juice, and finishes with golden raisins and sliced green olives with pimentos. It is my favorite carrot salad and one of my favorite salads, period. Whenever I make it, I have to stop myself from eating the entire bowl. I certainly didn't need another carrot salad recipe, and if it wasn't for the blog I probably wouldn't have tried this one, but here we are.
Paul's carrots have been doing great this year, so to start my salad I just had to go out to the yard to pick some. I love having carrots so readily-available (although I hate the 20 mosquito bites I acquired in the 5 minutes I spent in the yard!). As I was making the salad, it was all I could do to stop myself from adding the green olives. I continued to follow the recipe, using my fancy walnut mustard and adding golden raising and toasted walnuts. (Dorie recommended the mustard on OpenSky. It was a splurge but I absolutely love it). Paul took a bite of the salad, and commented on how great it was. I asked him if it was better than Sara's. First he said yes, he thought it might be. I gave him a look. Then he said no, he thought they were both good, but appreciated having this one as a change. I tried the salad. It was surprisingly good. Not as good as Sara's (at least in my opinion), but the walnut mustard and toasted walnuts did give it a nice flavor. I'm actually considering making it again for a barbecue on Sunday. I guess there might be room in my life for two carrot salad recipes!