Rainbow Carrot Salad with a Sesame Vinaigrette
I was inspired to make this carrot salad with a recipe I saw in my bon appétite magazine. I switched up the dressing and used my own concoction! It was so light and refreshing, a perfect salad for Spring! I served mine with chopstix because I found it easier to pick up the long strands of carrots…plus I will use any excuse to use chopstix ~ love them (my husband, not so much!) But…he did think the salad was very tasty!
1 lb. rainbow carrots, cleaned and sliced lengthwise on a madoline
2 scallion, thinly sliced on a sharp diagonal
1 Tbsp. sesame oil
2 tsp. sherry vinegar
2 tsp. honey
Salt and Pepper to taste
1 1/2 tablespoon toasted sesame seed (use 1/2 tablespoon in dressing, rest for garnish)
Whisk dressing together in a large bowl. Set aside.
Place carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift the colander from water and drain carrots well, pat dry.
Combine the carrots and scallions with the dressing and toss to coat. Sprinkle with remaining toasted sesame seeds.
Peter’s Wine Pick: Santa Cruz Mountains Pinot Blanc