Leftover shredded carrots (from carrot cake for the birthday party) took on a psychedelic hue combined with brine from Dai Due‘s pickled beets. Tossed with Texas-grown spring onions, fresh backyard thyme, Pure Luck goat feta (Yay! Dripping Spring’s famous chèvre operation is back in production following the cold season hiatus) a touch of olive oil (Central Market’s brand is on sale for $6.29) and plenty of fresh-cracked black pepper, with or without a little local sauerkraut for that salty squeak (I got mine from Dai Due. Look for Full Quiver Farm‘s lacto-fermented version at the Sunset Valley Farmers Market.), the quickly pink (pinkly quick?) salad hit the rods and cones—as well as taste buds—just right.
Pretty in Pink March 10, 2010