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Topic: Shaved Carrot Salad  (Read 459 times)
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Goomba
« on: February 07, 2012 11:40:09 AM »

The method for this is so simple but produces such a gorgeous salad.


With a mandolin or hand peeler, peel 4 carrots wafer thin. Place in a small mixing bowl and toss with a heavy pinch of salt.
For the plate pictured above, I also tossed in one medium clove of garlic that I also sliced.
Cover the bowl and let it rest in the fridge for a half hour.
Drain the water out (would make a fantastic liquid addition to a pan sauce.)
Squeeze the bunch of as much liquid as possible. You'll want to gently toss in order to loosen the strands up.
Plate over top of a small bed of greens topped off with some sliced green onions. Add some small additions to your liking.
Other addition ideas:

Drained, rinsed, canned tuna
crumbled firm tofu
chopped canned olives (salty and acid...great for carrots) or fresh olives if you are serving with a vinaigrette such as the one above
Cherry tomatoes
Freshly shaved Parmesan cheese

You can also dress this with just about any dressing you desire, I'm just a fan of acidity with carrots and the color it brings to the plate. I made one with ranch and fresh croutons that jut did not sit as well with me.

Thanks for looking.
*Goomba*
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« Reply #1 on: February 07, 2012 12:14:05 PM »

om.nom.nom.  that looks great.  a drop or two of rice vinegar and a splash of sesame oil would be great atop that to....  now you've got me thinking of fabulous side dishes for tonights tenderloin....
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Goomba
« Reply #2 on: February 07, 2012 12:21:06 PM »

Fantastic additions for sure.

This would be splendid with that for sure.
I served this with some grilled fish in which I had melted butter down, minced the garlic used in the carrots with a small splash of lemon juice. The combo was fantastic.
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Part of the secret of success in life is to eat what you like and let the food fight it out inside.
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