A friend and I made the trip from Atlanta to Athens and had lunch at The National. The “Power Lunch” was delicious. Possible they’ll share the recipe for the carrot salad included on the plate? A nice update of the old classic.
Betsy Shear, Tucker, GA
Peter Dale, The National’s executive chef and owner, shared the recipe and told the AJC it is one he’s adapted for home cooks from what they make at the restaurant. The original inspiration was found in “Leon: Ingredients & Recipes” by Allegra McEvedy (Conran Octopus Inc., out of print). He said, “I first had this at the veggie-centric chain of eateries, Leon, in the UK. It has been an on-again-off-again staple of our power lunch at The National for years.”
The National’s Happy Carrot Salad with Golden Raisins
2 tablespoons golden raisins
3 large carrots, grated (about 3/4 pound)
1 clove garlic, minced
1 tablespoon sesame seeds, freshly toasted
2 scallions, greens and whites, finely diced
1 tablespoon cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1/2 teaspoon red chili flakes (add more if you like more kick)
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
In a small bowl, cover raisins with hot water and allow to soak until raisins have plumped, about 5 minutes. Drain and cool.
In a large bowl, combine raisins, carrot, garlic, sesame seeds, scallions, cilantro, mint and chili flakes. Toss well. Can be made a few hours ahead and refrigerated. When ready to serve, toss with lemon juice and olive oil. Taste for seasoning and serve immediately. Makes: 3 1/2 cups
Per 1/2 cup: 81 calories (percent of calories from fat, 56), 1 gram protein, 8 grams carbohydrates, 2 grams fiber, 5 grams fat (1 gram saturated), no cholesterol, 17 milligrams sodium.