Growing up in France, the school “cantine,” or cafeteria, lunch was a class of its own. A full meal from beginning to en ...

In a medium mixing bowl, mix carrots, parsley and rinsed capers. Set aside. Make the dressing: Chop garlic, then finely mince along with a pinch of salt. In a small bowl, combine minced garlic ...

Preheat the oven to 325°F. Heat 2 teaspoons of the oil in a heavy flameproof Dutch oven and brown the meat in batches. Remove and set aside. Add the remaining oil to the pan and fry the ...

Add the carrots, apple, pecans, raisins, and parsley to the dressing mixture; toss together to coat. Serve immediately, or refrigerate for up to 1 day. Tip: Carrot salad can be made 1 day ahead ...

Add both yogurts to carrot mixture, and stir until combined. Chill, covered, 30 to 40 minutes. Garnish with parsley and walnuts. This salad works great alongside any grilled meat or as a hearty dip.