Whoops, I didn’t get in a post yesterday. I guess that is what happens when you play the entirety of Mario Kart with your friend and have a great time. I am pretty sure it’s OK for that to happen sometimes! But I’m so proud of (nearly) meeting my goal for August that I’m committed to posting for every weekday in September as well. Look for that makeup post sometime soon.

This salad is the healthiest thing we ate all weekend – and probably would be wayyy on the healthy end of our even our normal, non-holiday weekend eating habit spectrum.

But it’s sweet, fresh and crisp, and I *love* the way it shows off my pretty carrots.

I’ve never really understood the whole cultural problem with eating vegetables. You don’t even have to do anything to them to make them taste good. That’s what’s so great about veggies in the first place. A little sweet dried fig, a little salt and a little oil, and these bright beauties become bold. I’d suggest eating it as either a side salad or most of a lunch – we ate it alongside some slices of our homemade sourdough.

Here’s what you need:
5-6 medium carrots
3/4 cup dried figs, sliced
1 Tbsp. ish parsley, chopped
1 Tbsp. best quality olive oil
Coarse salt

Dressing:
1 tsp. lemon juice
1 tsp. Dijon mustard
1 tsp. honey
1 Tbsp. best quality olive oil
Pinch of salt
Freshly ground black pepper

Shred the carrots in a food processor, then toss with the sliced figs and 1 Tbsp. olive oil. Salt liberally.

Whip together the lemon juice, mustard, honey, and second Tbsp. of oil. Grind black pepper over salad and top with parsley.