Food on Friday: Imitating Andre’s

By Julia Westhoff

When I picture myself in 40 years, the image always looks something like this: art classes at JCCC, long walks holding hands with the mister (who cares that we hate holding hands? Our future selves will love it!), and eating lunch at Andre’s.

Andre’s. It was one of the first places in Kansas City that I fell in love with, and it continues to give me constant joy. I have spent far too much money on their chocolate, pastries (mmm, Matterhorns), and salad dressing. But perhaps my favorite thing is lunch in their tea room. It’s a throwback to another era where women wore aprons, calories were not counted, and we all had time for a leisurely lunch. And even though I may not belong to that era (my hair would never maintain the necessary volume for a bouffant, for instance),

I still love to pop into Andre’s to be reminded of it. Sometimes when the pickings in the fridge are slim I’ll fancify things by making an Andre-esque meal. This particular dinner came together with a defrosted quiche and a bag of carrots. I love carrot salad – the cheapness and longevity of carrots often make this my go-to side dish. I might not fit the part of a lady-who-lunches, but this meal lets me pretend…

Recipe’s after the jump.

Carrot Salad

Ingredients
1/3 cup raisins
1 pound carrots
2 tablespoons freshly squeezed lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sugar
1/2 teaspoon salt

Directions
Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Otherwise you can just grate the carrots. Place the grated carrots in a medium bowl, add the lemon juice and toss.

For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the raisins. Toss together and serve.