Saturday night was one of those nights when dinner consisted of whatever could be scrounged from the refrigerator. Fortunately, the evening’s pickings included the ingredients for the below salad, which turned out to be quite fresh and lovely, and which I think would make a pretty spectacular Thanksgiving side dish.
CURRANT-Y CARROT SALAD
In a medium-sized bowl, toss together 2 cups shredded carrots with a small handful of currants. In a second, smaller bowl, whisk together a couple of good glugs of olive oil, a splash or two of orange juice, a squeeze of honey, a dash of cinnamon, and salt & pepper to taste. Pour dressing over carrot/currant mixture, and toss to combine (toss again just before serving).
