Tag Archives: Carrots

Carrot Fennel Ginger Sesame Salad

1 Mar

Well, that’s pretty much all the ingredients right there in the headline.  This salad was pretty fantastic.  Super-light, lotsa flavor, freshness, and crunchies.

Start by peeling carrots, discarding carrot peels into next week’s Le Stock, and cutting carrots into matchsticks.  For some reason, my mandoline wouldn’t matchstick-ify the carrots, so instead I spent some quality time compulsively slicing the little orange bastards into perfect. little. matchsticks.

Oh this?  It took but a fortnight.

Oh this? It took but a fortnight.

 

 

 

 

 

 

 

 

 

I used two big, beefy carrots.  I also had some fennel, so I diced about 3/4 cup.  And there was one green onion, finely sliced.  But if I had more, I would have probably used three green onions.

For the sauce, I microplaned about an inch of ginger.  I LOVE ginger.  I mean loooooooove.  I like my ginger-foods to burn on their way down.  So if you’re less gingery than me, maybe just add a half  inch of ginger.  The rest of the sauce is just a teaspoon of sesame oil and a table spoon of rice wine vinegar.  And a pinch salt & pepper.

Special Sauce

Special Sauce

 

 

 

 

 

 

 

 

Tossed everything together, and called it “salad”.  Yes I did.

It's out of focus because obviously this salad belongs on a daytime drama, what with my unrequited love of ginger and all.

It's out of focus because obviously this salad belongs on a daytime drama, what with my unrequited love of ginger and all.

Advertisements