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My Regenerative KitchenSmall Plates
• 135
In a medium bowl, toss the carrots with the vin-aigrette and herbs. Transer to a small serving bowl, drizzle with the oil, and top with the toasted seeds or nuts.
PRO TIP:
Replace the carrots with 2 cups (TK g) snap peas, sliced thin on a bias, to make a shaved snap pea salad.
medium carrots (TK g), shaved thin with a peeler (about 2 cups)1/4 cup (60 ml) Mirin Vinaigrette (recipe follows)2 tablespoons thinly sliced fresh sorrel, basil, mint, or shiso tablespoon avocado oil teaspoon white sesame seeds or pistachios, toasted
Shaved Carrot Salad with Mirin Vinaigrette
Makes 2 to 4 servings
One o my avorite New York restaurants in my old neighborhood is Cae Gitane. I was always enamored o how they made a humble, Moroccan-inspired shaved carrot salad such a star dish on the menu—one o the things I almost couldn’t order a meal without. When I think about that dish, it came together in my head as similar to Japanese sunomono salad, another staple that is relentlessly satiat-ing. This recipe, done with two diferent humble ingredients, is an ode to and hybrid o both. It can be used as a slaw o sorts on tacos or over simple roasted vegetables or eaten on its own as a mainstay dish.
Combine all the ingredients in a bowl and whisk to emulsiy, or put into a small jar and shake to emulsiy (one reason I like to do this method is so I can make a larger batch and store some in my rerigerator to use on the y through the week).
3 tablespoons toasted sesame oil2 tablespoons rice vinegar2 tablespoons soy sauce or tamari2 tablespoons mirin tablespoon honey
Mirin Vinaigrette
Makes about cup (120 ml)
This is one o my standard dressings that I keep in my rerigerator almost at all times. What I love most about it is how simple it is to make and the versatility o avor that bends both sweet and savory. Drizzled over ruits and vegetables alike, it adds a rich umami and pop o vinegar to just about anything.
