A few weeks ago, The Chef and I participated in the Missouri Organic Association’s (MOA) “Seed to Plate Mystery Basket” cooking competition at the annual MOA conference. Humble brag … we won.
Since then, I’ve been asked for the recipes for the dishes we made, and while I just don’t have the time to write recipes for the completed dishes right now, there are a few components that can easily be whipped up into fabulous dishes of their own.
First up is the shaved carrot, orange, and ginger salad I made to go with our pan-fried tilapia dish. Consisting of just five ingredients (not including salt and pepper), this “salad” is quick, easy, refreshing, and a beautiful accompaniment to any plate.
While this salad can be served immediately after making it, I like the tart taste that results from letting the carrots “marinate” in the apple cider vinegar for a bit. So, if you like the pungent taste of pickled vegetables as much as I do, then I suggest making this salad an hour or so before serving, but either way … it’s going to taste great!
Shaved Carrot and Ginger Salad
- 6 medium carrots, peeled
- 1 medium orange
- 2 teaspoons freshly-grated ginger
- 1/4 cup apple cider vinegar
- 1 teaspoon olive oil
- Salt and pepper
1. Using a vegetable peeler, shave the peeled carrots into long ribbons. Place the shaved carrots in a bowl of water filled with ice cubes for 15 minutes (this will give you extra crisp carrots). Remove carrots from ice bath and pat dry.
2. Zest the orange, setting zest aside for later use, then juice the orange into a medium-sized bowl.
3. To the orange juice, add the ginger, apple cider vinegar, olive oil, and orange zest. Whisk to combine.
4. Add shaved carrots to dressing, and toss to coat. Season with salt and pepper to taste. Makes approximately 4 servings.