Carrot

Carrot salad with grains

by:
February 26, 2011
Author Notes

After cooking long grain brown rice with teff using carrot juice, I had a lot left over. I had cooked 1 cup of rice with 1/4 cup of brown teff in 1 1/4 cups of water and 2 cups of carrot juice with an inch of fresh ginger. So I wanted to use raw carrots with these grains in a salad. This is what I created. —Sagegreen

  • Serves 2
Ingredients
  • 2 handfuls of baby mixed greens, black cress included
  • 1 1/2 cups cooked brown rice with teff
  • 1 cup peeled grated organic carrots
  • 2 ounces Bulgerian sheep's feta or goat cheese, crumpled
  • 1 sliced thin ring of red onion
  • 1 tablespoon fresh grated ginger
  • 2 ounces pepitas
  • 2 ounces premium dried cranberries
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon Meyer lemon juice
  • 2 teaspoons fish sauce
  • 2 teaspoons fresh lime juice
  • sprinkle of sea salt
In This Recipe
Directions
  1. Arrange the greens on two plates. Divide the cooked grain and add that next. Create a ring of grated carrots on each plate next. Layer the onion, pepitas, cranberries and cheese on top. Float the mint leaves next.
  2. Mix the olive oil together with the remaining ingredients to make a dressing. Pour over the salads just before eating and toss. Sprinkle with salt lightly.
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