Old-Fashioned Carrot Salad (Serves 6)
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
½ cup golden raisins
2 pounds carrots, unpeeled
3 tablespoons sugar
3 tablespoons freshly squeezed lemon juice
¼ cup sour cream
½ cup good mayonnaise
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper
1 cup diced golden pineapple
Place the raisins in a small bowl and add enough hot tap water to cover. Set aside.
Fit a food processor with the coarsest grating disk. Wash the carrots and cut them to fit in the feed tube of the food processor lying on their sides. Grate all the carrots and put them in a large bowl. Sprinkle the carrots with the sugar and lemon juice.
In a smaller bowl, whisk together the sour cream, mayonnaise, salt, and pepper. Add the sauce and the pineapple to the carrots and toss well. Drain the raisins and add to the salad. Toss well. Cover with plastic wrap and refrigerate for an hour, if possible, to allow the flavors to blend. Add salt and lemon juice to taste and serve cold or at room temperature.