CARROTS are the work horse in the kitchen, always busy flavoring stocks, soups and sauces. It’s easy to forget how good they can be on their own.  Open your refrigerator and look in the crisper drawer, see the carrots? Let’s use them!  I had picked these up the other day and forgot about them until now.  So very simple to make and pretty on the plate.

Tri-Color Carrot Salad

Yield: 4 servings

5 large tri color carrots, peeled

4 each plum radishes, sliced thinly

2 tbsp golden raisins

2 tbsp pine nuts, toasted

1 tbsp chives, minced

4 tbsp extra virgin olive oil

1 tbsp rice wine vinegar

¾ tsp kosher salt

½ tsp freshly ground black pepper

¼ cup radish sprouts (optional)

Tri-Color Carrot Salad

Using a vegetable peeler. Firmly peel each carrot lengthwise to create long ribbons, rotating the carrot so the ribbons are all the same width. Stop peeling when you reach the core, then discard. Place the ribbons in a large mixing bowl. Add the plum radishes, pine nuts, raisins and chives. Now chill for about 30 minutes.

Combine in a small mixing bowl the oil, vinegar, salt and pepper. Pour over the carrots and toss to coat evenly. Make a pile in the center of a plate and garnish with sprouts if you have them.  I wasn’t heading to the store just for those during a pandemic 🙁 



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