I’ve recently come across some straightforward yet delightful salads, and one of my favourites is a carrot salad. I refer to it as “sunshine” not only because of its vibrant colour but its bright and refreshing flavour that awakens my palate like the morning sun’s rays.
The essence of this salad is, of cause, the carrot. Achieving thinly sliced carrots that are both tender and crisp is the secret to its success, and the process is wonderfully uncomplicated. If you have a food processor, you can create these carrot ribbons in less than a minute. However, I personally enjoy the meditative act of peeling irregular carrot strips with a simple peeler.
Simply incorporating lemon juice, olive oil and salt is enough to bring this salad to life. To elevate its flavour, I decided to throw in a handful of fresh herbs from my fridge, including rosemary, dill, and parsley. These finely chopped greens not only amplify the salad’s freshness but also introduce a subtle nuance to each bite.
What I would definitely include in my version is toasted nuts to provide a contrast in texture. I love the unexpected rough texture and robust flavour emerged suddenly in my slightly sweet, sour and herby salad.
You may reach a point where it becomes difficult to peel the carrot any further and resulting in these amusing bone-shaped remnants of the carrot. They look adorable to me, and they can be chopped up and used as excellent ingredients for a miso soup.
