Citrus & Wintered Carrot Salad
This salad satisfies one’s deep winter craving for a crunchy, bright salad that can be served on its own or with wild caught salmon, flaky whitefish or pork.
Ingredients
Vinaigrette:
¾ tsp. coriander seeds
½ garlic clove, finely grated
3 Tbsp. fresh lemon juice
1/3 cup olive oil
Salt and pepper
Salad:
4 large wintered carrots, sliced into carrot ribbons using a vegetable peeler
¼ cup sliced winter radishes (or radish of choice)
2 Tbsp. freshly grated ginger
¼ cup thinly sliced red onion
3 Tbsp. or more freshly chopped cilantro
2 orange citrus, zested and supremed (Tami loves Cara Cara, Minneola and Ortanique varieties)
3 Tbsp. or more toasted sunflower seeds
¾ tsp. coriander seed
Directions
Toast 1 ½ teaspoons coriander seed in a small, dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop. Divide in half.
Prepare Vinaigrette: Whisk half the toasted coriander (¾ teaspoon), with the garlic and lemon juice in a bowl, then whisk in oil. Season with salt and pepper.
Put it all together: Lightly toss together all salad ingredients, including remainder of toasted coriander. Don’t be afraid to use your hands. Dress your salad just prior to enjoying.
Suggestions
Try this delightful salad on its own or with fresh fish or pork.
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