Wednesday, July 29, 2015

Carrot Salad with Lovage

I've just discovered lovage at last weekend's farmer's market. When I see something I haven't tried before, I usually ask the vendor about it ... and try it. Some things I like, some things I don't. But, lovage! Lovage is an old herb, and isn't seen often. In fact, I've never seen it other than at an occasional farmer's market. When it was popular long ago, it was used both as a medicinal herb and as a flavoring. It was thought to promote digestive health, and it tastes like celery, but looks like parsley. The thicker stalks can be used like celery, but today I simply minced the leaves and added them to a simple salad of grated fresh carrots. The minimal amount of dressing holds everything together while adding a lemony tang.


4 whole carrots, peeled and grated
3 Tbs. lovage leaves and stalks, minced
2 Tbs. lemon honey salad dressing


Mix all ingredients together and serve. This can be served as is, as a side vegetable, or can be mounded on a bed of salad greens.

Serves 4

Stealthy Cooking Tip: Use leftover lovage in recipes that call for fresh parsley. Because it is a little stronger in flavor than parsley, use a little less lovage than parsley, taste, then adjust until you like the taste. If you find that you really enjoy the taste of lovage, it is easy to grow in a garden or as an outdoor potted herb.

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