Okay, so you don’t know how to pronounce the title of this dish, either. Well, that’s a problem if you’re serving this salad and someone asks, “So, what is this called?” As we see it, you have two choices: learn Polish, or, rename it carrot-apple salad. We are going with the latter.
On Saturday we had Haluski, a cabbage and noodle dish of purportedly Polish origin; we don’t know for sure, but we did know we needed a side to go along with it. When we looked in the fridge, we noted that we had greens (not a good choice with a dish made of mostly cabbage) and some carrots. We originally thought of having simple steamed carrots, but then thought, “Is there an easy Polish carrot recipe that we can make?” A quick search on the Internet and we found surówka z marchewki. We had all the ingredients, so it was a no-brainer to switch from steamed carrots to this:
- 5 medium carrots, grated
- 1 apple, cored and grated
- juice from 1/2 lemon
- 1 Tbs olive oil (or other vegetable oil)
- salt, to taste
- sugar to taste (about 1 Tbs)
The original recipe called for a Granny Smith apple. We used what we had. For a salad, you probably do want freshly-squeezed lemon juice; the stuff in a bottle tastes funny. Apples, absolutely use organic, as apples are one of the fruits that have the most pesticides. You don’t want to eat pesticides.
Mix ingredients. There really isn’t too much to do for this. Grate carrots and apple, squeeze the lemon half, and mix together in a small bowl with sugar, salt, and a bit of oil.
Refrigerate. Cover and refrigerate until you are ready to serve.
Serve. Just dish this up as though it were carrot slaw. The lemon juice really helps bring out the orange color of the carrots, doesn’t it?
Wow! This is a great little salad! Different than a standard lettuce salad, a little tart, a little sweet, nice and crunchy, you can claim you first had it in a small bistro in Warsaw (we won’t tell), and it whips it up in less than 10 minutes. What’s not to love? Fives.