It’s an über-good Friday.
Dad bought himself a new truck, and I realized my family often celebrates with grilled hamburgers. Usually, there are homemade french fries. Tonight we passed on the fries (I think out of laziness).
In a last-minute refusal not to have a fresh vegetable on our meaty plates, I began to make carrot curls. Once you peel away and discard the rough parts of the carrot, keep shaving the clean carrot flesh into little carrot ribbons. It makes for a very pleasing salad when you add a tangy vinaigrette. Crisp. Summery. Delightful.
Black Sesame Seeds have a stronger toasty flavor than white ones, and they add a nice nuttiness to this salad. Some fresh parsley or cilantro would be a nice addition, but alas, it is not summer quite yet and the porch pots are empty.
Throw this together some night, it’s tasty!
Carrot Curl Salad
serves 4 as a side dish
4 large carrots, shaved into ribbons with a carrot peeler
1 heaping teaspoon black sesame seeds
fresh parsley or cilantro, if you have it
1 1/2 tbsp olive oil
1 tbsp seasoned rice vinegar
1/2 tsp lime juice
1/8 tsp sesame oil
1/2 tsp hot sauce
1/4 tsp sugar