Carrot salad
A simple component of large carrots with the warm, smoky flavour of charred thyme oil.
Makes 400g.
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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.