A couple of weeks ago we went out for dinner and I ordered a salad that was surprisingly good. I don’t normally expect to be impressed by a salad, but that was the case. What made it so good was a simple ingredient: ribbons of pickled carrots. I got home, took a virtual ride to Google University, and found out I could double the carrot pleasure by using it also in the dressing. Very pleased with this salad which was hearty enough to almost call it dinner. Almost. Because some boneless chicken breasts were also involved.
CARROT RIBBON SALAD
(inspired by several sources)
for pickled carrot ribbons:
(slightly modified from Chocolate and Zucchini)
2 large carrots
1 tsp grated ginger
120 ml (1/2 cup) apple cider vinegar
1 cup water
1 + 1/2 teaspoons sea salt
1 + 1/2 teaspoons sugar
Peel the carrots and, using the vegetable peeler, cut them into thin ribbons. Place the ribbons in a heatproof bowl.
Combine the ginger, vinegar, salt, sugar, and water in a small saucepan and bring to a boil. When the mixture boils, stir to make sure the sugar and salt are dissolved.
Pour the ginger brine through a sieve and into the bowl of carrots. Make sure the carrots are completely immersed, cover and let cool to room temperature. Transfer to a clean jar, close tightly with the lid and refrigerate for up to 2 weeks.
for carrot dressing:
1/2 cup chopped raw carrots (include leftover from making ribbons)
¼ cup extra-virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
1 teaspoon minced ginger 2 tablespoons (30 mL) fresh orange juice
salt and freshly ground black pepper
In a blender, puree the carrots with the olive oil, tahini, lemon juice, and ginger. Thin with a little cold water if too thick. Season with salt and pepper to taste.
for the salad:
(use as much of each ingredient as you like)
baby romaine leaves
slivered almonds, toasted
a couple of avocados, diced
Add the ingredients to a large bowl, add the carrot dressing and mix well, but gently. Drain the pickled carrot ribbons, and place on top.
Serve with your protein of choice, or a bowl of grains if you prefer to go the vegetarian route.
to print the recipe, click here
I don’t know about you, but at this time of the year, when I just about had it with the weather, a platter of colorful food lifts my mood. Pickled carrots will be here to stay. I’ve been keeping a small jar in the fridge for my own pleasure. It seems to go well with lots of main dishes, and the texture only gets better with time. Make sure to shave them thin, and probably best to avoid that central harder core. Just turn the carrot around and start from the other side.
I totally forgot to take a picture of the dressing, it ended up with a shockingly bright yellow color, really beautiful. If you like pickled foods, I hope you’ll give this salad a try. Just remember that it is not good manners to steal all the ribbons to your own plate.
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