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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
- 1 pound carrots, perferably mulit-colored
- 2 watermelon radishes
- 1 red beet
- 1 handful of Italian basil
- 3 oranges
- 1/2 pint ricotta salata, crumbled
- 1/4 cup cider vinegar, or more to taste
- 3 tablespoons extra virgin olive oil
- salt to taste--be generous.
- 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.
- 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.
- Meanwhile, use a knife to cut the peel away from the oranges, and cut out the segments with a pairing knife.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side