Shaved Rainbow Carrot Salad

From Chef Jenny Kang, Bow Valley Ranche Restaurant

2018 Sep/Oct

Ingredients:

  • 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

Directions:

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.