This hasn't been a great year for greens. In fact, it's been so bad that several area supermarkets have posted signs above their scant produce selections, blaming early frosts for low supplies and high prices. It's been so bad that when I went shopping prepared to pay the going rate for greens, I couldn't find a single leafy green thing worthy of dressing.
Picking through the browning icebergs and wilting romaines, I knew that I'd have to forsake conventional salad combinations. Across the aisle from the limp lettuce were the sturdy survivors of the salad scourge. Carrots peeled, grated and bathed in pungent dressings can make a flavorful and nourishing side dish.
CARROT-GINGER SALAD WITH RAISINS AND SOUR CREAM
1 cup golden raisins
1/2 teaspoon grated ginger root
1/2 cup sour cream or plain yogurt
Grated peel of 1 lemon
1 teaspoon lemon juice
4 cups carrots, peeled and grated