Carrot Curl Salad with Black Sesame Seeds

They sort of look like bugs.

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 🙂

the vinaigrette:
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

Poached Eggs with Creamy Spinach Sauce

At my house, no one had to work today…so, Brunch!

Toasted Bread

topped with

Poached Egg: Break an egg into a cup, being careful not to break the yolk. Fill a saucepan with at least 2 inches of water, and bring the water to a boil. Pour in a couple tablespoons of white vinegar (this will help the egg white coagulate). While stirring the boiling water gently, pour the egg from the cup into the whirlpool you’re creating (egg will look like a little floating ghost 🙂 ) Boil softly until desired doneness–4-5 minutes gives a soft yolk. (You might have to experiment with this, but I remember how excited I was when I poached my first egg!)

topped with

Creamy Spinach Sauce: Sauté onions (red, yellow, or white) in olive oil until translucent. Add fresh or (thawed) frozen spinach leaves and sauté until spinach wilts. Pour in enough heavy cream to make a sauce. Stir in some dijon mustard, grated parmesan cheese, and plenty of freshly ground black pepper to taste. Salt to taste. Simmer until thickened.

served with

Green Salad w/ toasted pecans, chopped dried figs, and bacon with Balsamic Vinaigrette: 2 parts olive oil, 1 part balsamic vinegar, bit of honey, dash of nutmeg, salt and pepper.