From “Barefoot Contessa Back to Basics,” by Ina Garten. Serves 6.
Ingredients
1/2 cup golden raisins
2 pounds carrots, unpeeled
3 tablespoons sugar
3 tablespoons freshly squeezed lemon juice
1/4 cup sour cream
1/2 cup good mayonnaise
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 cup diced golden pineapple
Directions
Place the raisins in a small bowl and add enough hot tap water to cover. Set aside.
Fit a food processor with the coarsest grating disk. Wash the carrots and cut them to fit the feed tube of the processor lying on their sides. Grate all the carrots and put them in a large bowl. Sprinkle the carrots with the sugar and lemon juice.
In a smaller bowl, whisk together the sour cream, mayonnaise, salt and pepper. Add the sauce and the pineapple to the carrots and toss well. Drain the raisins and add to the salad. Toss well. Cover with plastic wrap and refrigerate for an hour, if possible, to allow the flavors to blend. Add salt and lemon juice to taste and serve cold or at room temperature.
