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Step aside, avocado toast. Sarah Copeland, author of the new cookbook Every Day Is Saturday, has just introduced us to one of our new favorite dishes. Meet shaved Moroccan carrot toast, a tasty (and beautiful) dish that’s ready to eat in about 10 minutes.
“Ribbons of carrots take on a whole new level of sophistication when they are flash-cooked and tossed with the contrasting textures of dried currants and toasted almonds,” Copeland tells us. “Lean on this fast first course for a rustic party centered around cheeses, breads, salads, olives and whatever other nibbles you dream up—or serve it for lunch or weekend brunch as the star of the show.”
Want to incorporate your farmers market haul? When they’re in season, Copeland uses Meyer lemon juice, or sometimes a combination of lemon and orange juice, for extra sweetness.
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