Double-Lemon Ginger Carrot Salad

This quick, light side is a nice accompaniment to fish, poultry, and sandwiches. It involves no cooking, although julienning the carrots does take a bit of time, and is a way to make raw carrots a bit more interesting. I like the citrus and ginger flavors, although as a huge fan of ginger (I eat crystallized ginger as candy on a regular basis), this could have used a bit more ginger flavor. The sour citrus combined with the sweet ginger and fresh parsley gives the carrots a wide palate of flavor without covering up the inherent flavor of the carrots or destroying the crunchy texture.

Double-Lemon Ginger Carrot Salad
from Fast, Fresh, and Green by Susie Middleton
serves 3

8 to 9 oz. medium or large carrots, preferably organic, peeled
1 T. peanut oil
2 t. minced or finely chopped crystallized ginger
2 T. fresh orange juice
2 T. fresh lemon juice
1/2 t. finely grated lemon zest
1/2 t. minced or finely chopped shallot
1/4 t. kosher salt
2 T. coarsely chopped fresh parsley (or cilantro, if you prefer)

1. Trim the ends of the carrots and lay them on a cutting board. Peel each one into thin julienne strips with a hand-held julienne peeler. It's easier to prop the carrot against the cutting board while peeling and alternate peeling halfway from one end and then halfway from the other end. Continue peeling until you cannot peel anymore. The strips will be inconsistently sized for this salad, and that's okay. You can even use the thinnest, most shredded pieces. Put all of the carrots in a medium bowl.

2. In a small bowl, whisk together the peanut oil, crystallized ginger, orange juice, lemon juice, lemon zest, and shallot. Let sit for a few minutes so that shallots soften and the ginger disperses, and whisk again. Sprinkle the salt over the carrots and drizzle and scrape the dressing over them. Toss and mix well, and let sit for about 5 minutes (10 to 15 minutes at the most), tossing occasionally. Mix in the parsley and serve the carrot salad with a slotted spoon.