City Palate


THE ENTERTAINING ISSUE - November December Issue 2018

Shaved Rainbow Carrot Salad
Shaved_Rainbow_Carrot_Salad

Sept/Oct 2018

Chef Jenny Kang,
Bow Valley Ranche Restaurant

10 rainbow carrots, shaved with a peeler

5 oz. baby kale

1 oz. pistachio nuts, toasted for 5 min. and chopped

3 oz. feta cheese, crumbled

1 smoked duck breast

green sprouts for garnish

Honey Lemon Vinaigrette:

3 T. honey

1 T. white wine vinegar

juice of 1/2 lemon

1/2 t. Dijon mustard

salt & pepper to taste

1/2 c. canola oil

Put all the ingredients in a bowl, except the canola oil. Slowly add the canola oil and whisk well.

Put the shaved carrot and baby kale in a stainless steel bowl and toss with the vinaigrette.

To serve, put some of the carrot and kale on plates, sprinkle with the crumbled feta and chopped pistachio, then slice the duck breast, put on top of the salad and top with more of the carrot and kale and garnish with green sprouts on top.

Serves 4 to 6.


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