Today, we're making an old recipe that we used to have all the time growing up and it was one of my favorite dishes. It's this old Alice Waters Chez Panisse recipe for a carrot and parsley salad. I actually just found out it wasn't a house waters recipe most of my life. It's just this recipe written on a piece of paper that I asked my mom for, and she mentioned there's an Alice Water's recipe, which made a lot of sense.

Alice Waters is a pioneer in the organic local food movement, and California is known for its produce. However, in colder climates where carrots are grown, such as New York, the freeze that happens overnight during this time of year actually yields sweeter carrots. That's why I love making carrot salad this time of year - they're just delicious and sweet and perfect on their own. This recipe showcases them perfectly, with only five ingredients: carrots, parsley, garlic, vinegar, and olive oil.

The original recipe calls for taking a small clove of garlic and breaking it up with a fork in the bowl. I'm going to use a microplane instead, as that seems silly to me. I'll also add a little salt to the garlic to rub it all around the bowl, seasoning it on the inside. Now, we're going to add our ingredients: a little bit of vinegar, about two tablespoons and a half, and quarter cup of olive oil. Next, we'll add the carrots and parsley and a pinch of salt.

We want to mix everything together, but what happens next is that it's all going to pull moisture out of the carrot and sweet juice from it will start mixing with the vinegar and oil. This will create a sweet, delicious, bright vinaigrette that the carrots will soak in. The longer we let this sit, the better it gets. Christmas is always a bit richer of a meal, so having something a little fresher like this is really nice.

To keep this cold, we want to marinate it, as there's still a little bit of sharpness from the garlic and the carrots haven't fully released their juices yet. We'll cover it up and let it sit in the refrigerator for 30 minutes or so. As you can see, after 30 minutes, a lot of carrot juice has come out, and the sauce has started to come together - smoother and sweeter.

One of my favorite ways to eat carrots is crunchy, with sweetness balanced by the acidity of the vinegar. This salad has all that balance - it shouldn't be too much vinegar or too sweet; it should have flavor. The essence of parsley and carrot shines through in this salad, which goes perfectly with steak or anything rich that you're serving on Christmas.

What makes this simple recipe work is nailing it. There's not a lot to hide behind, so we need to get good carrots and taste them, predicting what's going to happen when we salt it and add the vinegar. When we serve it, the juice of the carrot releasing will play with the vinegar in an interesting way - which makes this recipe worth trying.

The plan of attack is below if you're interested in more recipes like this one. Leave a comment down below if you found this helpful or bought something from my content - a little testimonial will go a long way. Moving along to December, headed towards the end of the year - it's an exciting time looking forward to a new year of all these shenanigans.

Thanks to all my patrons scrolling down on the screen. A treat awaits one of you at the end of this month. So thank you for your support and watching that's all I have today until then take care of yourself and go feed yourself.

"WEBVTTKind: captionsLanguage: enso today we're making an old recipe that we we used to have all the time growing up and it was one of my favorite dishes and for whatever reason it just kind of got pushed to the side over the years but I want to bring it back and it's this old Alice Waters Chez Panisse recipe for a carrot and parsley salad I actually just found out it wasn't a house waters recipe most of my life it's just this recipe written on a piece of paper I asked my mom for it and she mentioned there's an alice water recipe and it made a lot of sense it's such a beautiful simple recipe it showcases just these two amazing ingredients carrot and parsley and obviously she is a a pioneer in the organic local food movement so obviously California is known for its produce but in cold kind of climates where you grow carrots sort of like where we're from in New York the the freeze that happens overnight this time of year actually yields a sweeter carrot so it's why I love making carrot this time of year they're just delicious and and sweet and perfect on their own and this is another recipe that just kind of showcases them it's literally it's five ingredients without salt and it's mainly made up of carrots and parsley so super easy recipe it's something that just gets better the longer it sits all right so like two three days later it doesn't get kinda yucky it's those sort of maintains its yumminess so let's just get right into it so we've got our carrot and our parsley and our parsley feels pretty clean I'm feeling lazy today so I don't think I need to wash it although it's always a good idea to usually the recipe doesn't call for carrot greens but since I have some I'm probably going to reserve a little bit and add it to the mix with the parsley it does sort of have a little bit of a parsley carroty flavor to it so that's gonna go nice we're gonna peel them and then we're gonna grate them I like peeling them when I grate them because when you leave the pion sometimes they can kind of muddy up the look of that bright orange that you get when they're nicely cleaned so today we're going to take the skin off save them throw them in a stock you don't have to throw them away but today we're just gonna remove them so let's just do that if you want to peel carrots pretty fast a method that I like to do is basically you're using a peel and you're peeling down but then you're turning as you're peeling trying to get it in one fell swoop and then you flip it and you do the same way so sort of like this cleaned in like 10 seconds now we want to use a box grater or if you have one of those attachments on a food processor to great things or shred them use that but we want to use this box grater and we're just gonna grate through these carrots the texture of this salad is what I always loved I like to start with the thickest end down so I don't lose so much at the top like I can lose that little point at the end for safety reasons and not feel bad about it where I was like if I did it this way I'm leaving a lot at the top and I do it at an angle grab a shredded carrot here we're just gonna hold that off to the side go chop up my parsley really fine about a half cup of chopped parsley is what we need the original recipe called for taking a small clove of garlic and breaking it up with a fork in the bowl that seems silly to me I'm just gonna use a microplane and that should be fine add a little salt to the garlic and I want to rub the garlic kind of all around the bowl so it's sort of like seasoned the bowl on the inside and now we're gonna add our stuff to it we're gonna add a little bit of vinegar like a tablespoon tablespoon and a half we're just gonna kind of blend that in with the garlic and about a quarter cup of olive oil I'm just gonna add the carrots then the parsley and salt now mix touch more vinegar so what happens now is you have to let this sit so what's gonna happen is that it's all it's gonna pull moisture out of the carrot and that's all sweet juice so that sweet juice is gonna mix with the vinegar and the oil it's gonna create this sweet kind of delicious bright kind of vinaigrette that this the carrots are gonna soak in so like in a day or two this is gonna be even better than it is now and Christmas is always a bit richer of a meal so to have something a little bit fresher like this is really nice now we wanted to keep this cold and we want this to sort of marinate macerate because like still the garlic is a little bit sharp the carrots are haven't fully released their juices yet and over time it will so we're just gonna cover this up let's show in the refrigerator if like 2030 minutes as you can see a lot of carrot juices come out and the the sauce kind of has come together so it's like creating its own sort of sauce smoother sweeter it needs a little time to marinate hmm one of my favorite ways to eat carrots it's crunchy you've got sweetness balanced by like the acidity of the vinegar it should be balanced at the end it shouldn't be too much vinegar shouldn't be too sweet it should have flavor it shouldn't be bland you really pick up the essence of parsley and carrot which is what this salad is all about goes perfect with steak or anything rich that you're gonna serve on Christmas the thing is it might not make it to dinner I know it's simple what simple requires is nailing it because there's not a lot of things to hide behind so you get good carrots you taste you kind of predict what's going to happen so like when you salt it and you add the vinegar you know that's not what it's going to taste like when you serve it so you have to kind of imagine the juice of the carrot releasing and how that's going to play with the vinegar when it does it's an interesting recipe then you should give it a shot this year that's one of those recipes that just kind of hangs out in your mouth after you you're done eating it and sits there and kind of help makes you crave more of it it's really good as always plan of attack is down below all my recipes exclusive content all that stuff leave a comment down below if you bought it and you found it helpful a little bit of a testimonial will go a long way moving along to December headed towards the end of the year it's an exciting time looking forward to a new year of all these shenanigans thanks to all my patrons scrolling down on the screen a treat awaits one of you at the end of this month so thank you for your support thank you for watching that's all that I have today I'll see you next time until then take care of yourself and go feed yourself\n"