My closet and my pantry have two very different color schemes.
On one extreme: I am an interior designer who works at an architecture firm. I tend to stick to the unofficial uniform of black and gray.
It’s been this way for so long that I don’t think I look good in anything other than cool, dark neutrals anymore. When I wear the one of the few pieces of colored clothing that’s still hanging in my closet, I just don’t feel like me.
I’m a creature of habit, so it makes it easy to stick to a mostly black wardrobe. You might think that sounds kind of boring, but I really love my color palette.
On the flip side, when I shop for ingredients, it’s the complete opposite of my wardrobe. I can’t get enough brights. The more saturated the better!
It’s the measure of a healthy meal when your plate is multi-colored with lots of fruits and veggies.
Don’t get in my way when I’m shopping at the grocery. As I was multitasking, studying my list and pushing my cart, I nearly cut off someone when I spotted rainbow carrots across the produce department.
In the moment I didn’t know what I would make with the carrots, but I just and to have them. I still get giddy when I find purple and white carrots in addition to orange even though they have become more common.
Turning on the oven crossed my mind, but I decided to keep things raw. I made a crunchy rainbow carrot salad by peeling them into ribbons. It helps to use a Y-peeler to get good ribbons.
I tossed the carrots with pistachios, chives and scallions in a cumin-spiced vinaigrette. I was everything I would ever want in a crunchy salad.
Rainbow Carrot Salad
- Total Time: 15 minutes
- Yield: Serves 2–4 1x
1 tablespoon fresh lemon juice
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
6 rainbow carrots, peeled
1/4 cup chopped salted roasted pistachios
1 tablespoon minced chives
1 scallion, thinly sliced
In a small bowl, whisk together the lemon juice, cumin, salt, pepper and olive oil. Using a vegetable peeler, cut the carrots into long ribbons. Toss the carrots with the vinaigrette, pistachios, chives and scallions.