Keeping Up With the Carrots | Smoky Summer Carrot Salad
It’s too bad my neighbors are not Cuban drunks, because the potted mint plants on my deck are creeping ambitiously toward their kitchen door, begging to be muddled into mojitos. My liver can’t keep up with these plants, and Mike has given up his early summer mint julep obsession in favor of the ability to get out of bed in the morning.
As I spied my mint plants (a combination of spearmint and apple mint) this morning of my CSA pickup, a panic set in as I remembered that I hadn’t used even one of the carrots or the cucumbers that I got in last week’s haul. Shameful, I know, but keep in mind that I also had two heads of cabbage and an obscene glut of yellow summer squash, some of which I know are still lurking in dark corners of the refrigerator, to conquer last week. Lucky for poor ol’ me that bright orange carrots and verdant mint not only look good together, but they make a tasty and simple lunch too.
I served this salad in hollowed out shorty cucumber boats, and if you do the same, I suggest eating them not only with your hands, but also right away, as they tend to give off water. If you wanted them to last a little longer, you could salt and drain off the cucumber boats prior to filling them with the salad.