In our family, we love salads. My Dad likes to tell the story about how, after a week in England (a lot of boiled beef), we pulled over at a restaurant in France and all five of us ordered salads. It was what I had for breakfast when I came home for spring break my freshman year in college and what my daughter had for breakfast the first morning home on her most recent spring break. This is one of my Mom’s recipes, and one of my family’s favorites. I had thought it was German, but according to her recipe in the Hopwood Memorial Christian Church Cookbook, it is a Russian Carrot Salad. Like most things I prepare, it is savory rather than sweet.

Ingredients:

• 1 lb. carrots (about 6 medium sized)
• 3 Tbsp Cider Vinegar (or another kind)
• 1 tsp Salt (give or take)
• ¼ cup freshly chopped Parsley
• ½ cup chopped Onion
• 1 dash or grind of Black Pepper
• 1 Tbsp Olive Oil

Step 1, great grating: Coarsely grate the carrots. If you want to be fancy (or, I you have way too much time on your hands, like I do, thanks to the 21^st century economy) you can also peel them into long strips, using a carrot peeler; this is dramatic.

Step 2, combine: add all this ingredients except for the oil. This is best if the carrots are sweet and full of flavor; if they are dull, you can spruce them up with a pinch of sugar and a little more salt. Taste, and see if it is to your liking. Add Oil last; if you are making them in advance for serving the next day, let the salad pickle a bit and add the oil before serving.

Step 3, serve: I like to serve them as little salad plates with cucumber salad and tomato salad, but you can also serve them in their own bowl. Or take them on a picnic. Or package them in glass jars and send them to loved ones.