Six O’Clock Solution: Italian Carrot Salad

If you take carrots for granted — slicing and steaming them to accompany a roast, or serving as crudités with celery sticks and a dip, or eating plain at a picnic — here is a fresh idea. This salad is from Giada’s Italy, the new cookbook by Giada de Laurentiis (Clarkson Potter/Penguin Random House, $47).
With carrots at their best now, the TV chef suggests upgrading from the usual salad — mayonnaise and raisins — by adding dried cranberries and goat cheese.
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