Carrot Ribbon Salad

Sometimes I see produce that stops me in my tracks.  Fresh vegetables or fruit that is so perfect and begging to be eaten that I cannot help myself.  These carrots were just such a moment.  These babies basically jumped into my bag when I saw them and then the story behind them made it even better.

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These carrots and other produce are sold by Brainfood Homegrown  at Union Market in DC.  It’s a nonprofit that gets local high school students excited about food and the food service industry through lectures, community service projects, cooking classes and a CSA run by the students.  They have a small stall at Union Market and I am embarrassed to say I had never noticed it before until these carrots (a post on my favorite spots at Union Market will be forthcoming).  I will now be stopping by there every visit to see what else they have.  Anyway once I got them home I realized doing anything to mess with the beautiful natural color and flavor of these would be a sin.  So I grabbed my handy peeler and went to work.  When produce is this fresh, raw is the way to go and by peeling vegetables you not only make a pretty plate, the thin slivers help make even tough spears of asparagus delicious without any heat.

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All you have to do is peel off the outer tough layer the way you would normally – toss those.  Then just keep peeling and you will get delightful ribbons of carrot (or zucchini, asparagus, the list goes on and on) that you can toss lightly with dressing.  I used a light dressing with some fresh tarragon but really just olive oil, vinegar and salt and pepper could work too.  These ribbons can also make a great garnish for a larger dish.  I cannot wait to see what Brainfood has in store for me next.

Carrot Ribbon Salad (printable version at the end of the post)

Inspiration:   carrot loveliness!
Special Equipment: vegetable peeler

  • 8 to 12 fresh carrots depending on size, peeled into ribbons
  • the juice of 1 lemon
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped tarragon
  • 1 teaspoon honey
  • 1/4 cup olive oil

In a small bowl combine the lemon juice, mustard, tarragon, honey and olive oil with a whisk.  Season with salt and pepper.  In a larger bowl toss the carrot ribbons with just enough dressing to coat.

Carrot Ribbon Salad

  • Servings: 4
  • Print

Special Equipment: vegetable peeler

  • 8 to 12 fresh carrots depending on size, peeled into ribbons
  • the juice of 1 lemon
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped tarragon
  • 1 teaspoon honey
  • 1/4 cup olive oil

In a small bowl combine the lemon juice, mustard, tarragon, honey and olive oil with a whisk.  Season with salt and pepper.  In a larger bowl toss the carrot ribbons with just enough dressing to coat.

1 Comment

  1. Pingback: Roasted Carrots with Vadouvan Yogurt Sauce | A Capitol Contessa

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