VERY SUPERIOR CARROT RAISIN SALAD

The Kitchen Orchestra Creates a New Tune

What, you may ask, is The Kitchen Orchestra?  The Orchestra is everything in your kitchen, crying out, cajoling, imploring, seducing you with the myriad possibilities that rest with the wave of your conducting baton. And what makes a good conductor?  Listening and paying attention.  In my kitchen, listening to ingredients on hand is what produces unusual dishes and meals.  How do you listen? You listen to your imagination. You pay attention to what you have on hand and learn every day how to salvage bits and parts, turning scraps into a concerto of flavors.

This Carrot Raisin salad began with an almost finished jar of Dijon mustard. After scooping out about 3 tablespoons into a container, there was still a lot left. Aha! A little olive oil and vinegar was poured into the jar: Extra mustard flavor vinaigrette, strong, but good.

Next, a phone call: Could I provide snacks for art class? Weary of fiddle -faddle-fat-laced goods, decided on a salad, using carrots and celery already purchased. Midway through the food processor grating operation, remembered fresh ginger and garlic on hand, out it came, in it went.

Several steps later, the salad was dressed with the Mustard Vinaigrette, some raisins and Mandarin oranges added to settle in for an overnight in the refrigerator.

Problem of what to serve it in solved easily - the bottom of my large salad spinner. Finishing was tucking in fresh spinach leaves, then topped with two diced avocados (a little lemon juice, please) and finely chop-chop-chop green onions and Italian parsley.

The recipe follows with certain notes, understanding first that this is a conceptual idea I made up as I went along, easily adapted to your own tastes.

VERY SUPERIOR CARROT RAISIN SALAD

8-9 large carrots, washed, ends cut off, then cut in 2 to 3- inch pieces for the food processor
4-5 stalks celery, leafy sections cut off (picture following), peeled with vegetable peeler, cut in 2 to 3 -inch pieces.
4 - 6 large cloves peeled garlic*
2 to 3-inch piece fresh ginger, peeled*
1 cup raisins
1 can drained Mandarin Oranges

Dressing
about 2-3 tablespoons dijon mustard
1/4 - 1/3 cup good olive oil
seasoned rice wine vinegar to taste, start with a couple tablespoons

Topping and finishing
Several large fresh spinach leaves
2 avocados, peeled and diced
3-4 scallions and several springs Italian parsley, finely chopped
1/2 lemon and ground pepper

Using fine grating disk, process carrots, celery, garlic, ginger.
(* Garlic and ginger are best processed in a small processor or cut finely by hand, something I found out later .)
Place in arge bowl, add raisins and Mandarin oranges. Add dressing, toss lightly cover and refrigerate several hours or overnight. (Don't worry about this if you just can't wait...)
Place salad in appointed container, tuck in spinach leaves around the edges, place avocado on top with scallions and parsley, squeeze lemon juice over the avocados and dust with ground pepper.

Notes:
There is no salt in this recipe and it is not needed.
Garlic and ginger add a big surprise.
Mustard vinaigrette adds more surprise - usually mayonnaise or sour cream is main part of dressing.
Avocado adds lush luxury.
Raisins balance the vinegar.
If you Really wanted to add a splurge...sour cream and toasted pecans on top of everything.

The applause of guests came in gusts as one by one they came back for 2nd and 3rd helpings. The concert hall is silent. The Conductor, wisely setting aside a small dish for herself, now contemplates the remains of the celery and nubs of the carrots and ginger left behind, certain to be thrown in some pot soon, thanking shining lucky stars for another successful foray into the "What if...?" You can go Where No One Has Gone Before right in your own kitchen.