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Carrot Salad

Carrot Salad
Melinda · originally posted to Flickr as Nest of Carrot Salad · CC BY-SA 2.0 · View on Wikimedia Commons
Time
5 minutes
Servings
2

Ingredients

  • Carrots (about 4 medium sized)
  • Almond oil
  • White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)
  • Coarse salt
  • Freshly-ground pepper
  • Pine nuts
  • Fresh greens like matzumi or baby Chinese mustard, or even Boston lettuce (optional)
  • Chives (optional)
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Method

  1. Julliene the carrots (or grate them if julienning is not feasible).
  2. Coat with about 1–2 tablespoons of almond oil.
  3. Sprinkle generously with vinegar, salt, and pepper.
  4. Add a hefty serving of pine nuts.

Notes

  • Carrot salad wrapped in greens: Place a little bit of the carrot salad on a green leaf and wrap it up, tying it with a chive. They make about 2-bite hors d'œuvres that are light, healthy, and surprisingly filling. If you can get a-hold of the young mustard greens, they add a fantastic spiciness to it that can't be matched.

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