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Topic: Shaved Carrot Salad  (Read 1128 times)
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« 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.

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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« 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....

« 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.

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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