Carrot and green onion salad, Hill Country style
In 1976, Claudia “Lady Bird” Johnson held a barbecue at her family’s ranch in the Texas Hill Country. It was for old friends and former DC colleagues, and she billed it as her last hurrah. On the menu were brisket, coleslaw, and peach ice cream, which were all standard Johnson ranch offerings. One thing, however, struck me as I read the menu: carrots and green onions.
While I have not been able to find any elaboration as . . .
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