Peeler Carrot Recipe
TheGreenTurnip Score: 6
I have a serious problem with carrots. I ALWAYS buy too many carrots. It is a bit of a running joke. One time, I had 3 (!) bags of carrots in my fridge. >_<
After much inner reflection, I have realized why I buy so many carrots. I really enjoy the flavor of carrots, either raw or cooked. (Such a simple reason!)
When I look at carrots in the grocery store, they seem to have endless potential. I can cut spears and eat them raw; boil them with brown sugar (my favorite way of eating carrots from childhood); roast them with olive oil and salt. To me, carrots are just a basic necessity in the kitchen. Out of fear of being without carrots, I am forever buying more.
Recently I stumbled upon a delightful comic book about friendship. Thanks to the brilliant Liz Climo! The first page I flipped to made me laugh out loud in the bookstore.
©Liz Climo lizclimo.tumblr.com.
I totally understand that rabbit.
This salad recipe is wonderful because it uses A LOT of carrots. It makes a very fresh and light salad. No cooking involved! The citrus-y dressing nicely balances the flavor of richer salads. And I love the raw crunch of the carrots and celery. This will make enough small servings for 1 person for a week (about 10 small servings).
Carrots, about 5 carrots
Celery, about 2-3 stalks
Celery leaves, a generous handful
Parsley or cilantro, 1/4 a bunch
Juice, freshly squeezed from 1 orange
Olive Oil, 2 tablespoons
Vinegar, 1 tablespoon
Salt, a dash
- Peel the carrots. Using the peeler, make long thin ribbons. Slice the celery by angling your knife and cutting as thinly as possible. Roughly tear the celery leaves. Roughly chop the parsley (or cilantro). Combine all together.
Cut the celery like this…
- In a separate bowl mix together the orange juice, olive oil, vinegar, and salt. Mix with the veggies. Let stand for 15 minutes. Then cover and store.
Adapted from ピーラー人にんじんのサラダ.