Carrot salad

Yes, I too would probably look at this photo and say "that looks too healthy to be good." But fear not, the boiled veggies might look "healthy," but they are surprisingly tasty and it is not lacking in yummy fresh dressing and cheese. The perfect combination, in my opinion. I am learning that boiling fresh veggies gives a very full flavor and filling results. Amazing with a sauce on top.

There is a concept for carrots, celery, and onion in french cooking called Mirepoix - or 'the holy trinity' in creole cooking. I always thought they were optional when I saw carrots and celery in a recipe, but I have been amazed recently at how much flavor is in each of them. This is just one permutation of that discovery.

2 carrots

1 onion

mozzarella

vinaigrette

Bring a pot of water to a boil and salt. Pull or cut the mozzarella into shreds and set aside.

Clean the carrots and cut to your fancy - rounds, thin sticks, whirls if you can pull it off. Peel if you must, but if you can simply clean them well, there is a lot of flavor to be had in the peel. Cut up the onion, too. I just peel it and cut it into slices. It falls apart in the water.

Throw them in the boiling water and cook until you can pierce the carrot with a fork. About 10-15 minutes.

Drain, throw together with the mozzarella and season with vinaigrette. How can boiled vegetables have so much flavor?! I find that with real ingredients like these - though they might not have the nutrition facts attached - you can know that its a good, healthy, and filling meal. Even with oil based dressing and cheese.