Leafy Greens with Carrot Ribbons
5.0(536 ratings)A vegetable peeler is the only special tool needed for this pretty green salad. Dragging it along a fat carrot creates silky orange ribbons that twist through the leaves and catch the dressing. The vinaigrette blends fresh orange juice with a spoonful of raw almond butter for body, so it tastes rich but stays light. Serve it in a heavy stone bowl to keep it cool.
- Hands-on
- 15 min
- Total
- 15 min
- Serves
- 2
- Level
- Easy
Method
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Step 1: Hold each carrot flat on a board and pull a wide vegetable peeler along its length, rotating as you go, to make long ribbons until you reach the core.
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Step 2: Drop the carrot ribbons into a bowl of iced water for a few minutes so they curl and crisp up, then drain and dry them on a towel.
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Step 3: Whisk the orange juice, almond butter, olive oil, vinegar and salt until emulsified and creamy, thinning with a teaspoon of water if very thick.
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Step 4: Toss the greens and carrot ribbons with most of the dressing in a stone bowl, drizzle over the rest and sprinkle with sunflower seeds.
Same technique, different aisle
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