Carrots and Dill

Carrots and Dill Summer eating begs for simplicity, seasonality, and coolness, that is, foods that explore the wide range of antipasto, salads, meze, and other foods served at room temperature.  One of my favorite dishes is ridiculously simple, a meze I once had in Greece of carrots serve with a variety of other meze.  In this case it’s young sweet carrots scraped and cut into batons and boiled until almost soft.  They are tossed with olive oil, lemon juice, and fresh dill.  You don’t really need a recipe since each ingredient depends on your taste.  The best way to assemble it is to first start by cooking the carrots to your liking then drain them and let them cool completely.  Sprinkle with olive oil and lemon juice, just a little, toss, and then toss again with chopped fresh dill and some salt.  Serve with flatbread or other meze.

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