As the weather warms up, salad centered cookbooks are sprouting.
Looking for a green and healthy lunch, today's recipe does it.
Tender carrots with miso and tahini
Big thanks go to my friend, Linsey Herman, for helping me perfect this recipe.
I appreciate her keen taste for flavor balance, especially with Asian ingredients, and her brilliant addition of honey. You’ll find miso paste in the refrigerated section of most good supermarkets.
1 pound medium to large carrots
2 teaspoons tahini
2 tablespoons white or yellow miso paste
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon good extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon finely chopped garlic
1/4 teaspoon finely chopped fresh ginger
1/4 teaspoon soy sauce
Fine sea salt and freshly ground black pepper
1/4 cup coarsely chopped cilantro
2 tablespoons thinly sliced mint leaves
Bring a large saucepan of salted water to a boil. Meanwhile, using an adjustable-blade slicer, shred the carrots into 1⁄8-inch-thick matchsticks (this can also be done with a good sharp chef’s knife, carefully, by hand). Blanch the carrots in the boiling water until crisp-tender, about 11/2 minutes, then run
under cold water, drain and pat dry with paper towels.
In a large mixing bowl, whisk together the tahini, miso, 2 tablespoons warm water, lemon juice, oil, honey, garlic, ginger, soy sauce and pinch each salt and pepper. Add the carrots and toss to combine and evenly coat, then add the cilantro and mint, and toss once more. Adjust the seasoning, if desired.
Please note, dish on the right of photo is 'Roasted eggplant and tomatoes with cashew-parsley pesto', another recipe from the book.
Green Lunch for Green Day # 222
(* Recipe from 'Salads: Beyond the Bowl' by Mindy Fox- Kyle Books, May 2012- Photos by Ellen Silverman, reproduced with permission of publisher)