For the carrot salad:
1-2 large carrots (you'll be amazed how much this makes)
2 T red wine vinegar
1 T olive oil
1-2 tsp oregano
1-2 tsp thyme
2 tsp fennel seeds
Grate the carrots. Stir the vinegar and the oil into the salad. Add herbs; taste and adjust as you please.
There! A dish that tastes like summer on what felt like the first day of spring.
And back to winter - leek and potato soup tonight.