Gastronomixs

Carrot salad

A simple component of large carrots with the warm, smoky flavour of charred thyme oil.

Makes 400g.

Carrot salad

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Ingredients

200

g

purple carrots

200

g

large carrot

25

ml

lime juice

15

g

ginger

50

ml

charred thyme oil

40

g

white sesame seeds

40

g

black sesame seeds

As needed:

 

Maldon salt

Preparation method

  • Thinly slice the carrots on the food slicer and then cut into a fine julienne by hand.
  • Place the julienne carrots in ice water for no more than 30 minutes.
  • Dry in a salad spinner and place in a bowl.
  • Mix the julienne carrots with the remaining ingredients just before serving.
  • Season the salad to taste with Maldon salt and serve immediately.

Serving suggestions

  • Delicious in combination with cream cheese, lemon thyme, and sherry vinegar.
  • Sublime served with Asian-style gilt-head bream, lime leaves, and red chilli pepper.
  • Delicious served with pork belly with ssamjang dipping sauce and little gem lettuce.

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