Author Notes
Who isn't a sucker for color on a plate? I fell in love with the multi-colored carrots I was seeing at the market and decided to use them in a colorful salad to serve as a side to dial up the color quotient on one a recent menu. Just for good measure, I also threw in my favorite beauty ingredient, watermelon radishes, sliced paper thin on the mandolin. A hefty helping of cider vinegar helps soften up these fiberous veggies, and the oranges and basil keeps the flavor really bright. —lisina
Ingredients
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1 pound
carrots, perferably mulit-colored
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2
watermelon radishes
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1
red beet
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1
handful of Italian basil
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3
oranges
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1/2 pint
ricotta salata, crumbled
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1/4 cup
cider vinegar, or more to taste
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3 tablespoons
extra virgin olive oil
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salt to taste--be generous.
Directions
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Over a large bowl, shred carrots into ribbons with peeler. You can use a mandolin too, but I find the peeler works better with the carrots. Scrub the radishes and peel the beet and slice paper thin on the mandolin.
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Whisk together the vinegar and oil, and a healthy hit of salt, then pour the vinaigrette over the veggies and toss to coat them. Let them sit in the fridge, tossing occasionally while they begin to soften.
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Meanwhile, use a knife to cut the peel away from the oranges, and cut out the segments with a pairing knife.
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When the root veggies have wilted but still have a nice crunch, taste them. I find this salad craves acid and have often added more vinegar at this point, but If it tastes too acidic add a bit more olive oil.
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Throw in the oranges, crumble the cheese, and tear up the basil leaves over the salad and toss together again. Taste for seasoning one more time, and serve.
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