Shaved Carrot Salad
Servings
4 oz
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Ingredients
- 2 oz. Jumbo Carrots
- ½ oz. Tuscan Kale
- 1⅓ Tbsp. Markon Red Peppers
- 1 tsp. Gordon Choice Sliced Almonds
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 1 oz. Recipe: Yogurt Ranch Sauce
- ¼ tsp. Markon Dill
Recipe Preparation
- Preheat fryer to 350°F. Peel the carrots and reserve the peels for garnish.
- Fry the carrot peels with the baskets removed, turning them with a spider (1 minute).
- Remove the peels, allowing the excess oil to drip away and transfer to a half-size sheet tray lined with paper towel.
- Shave the carrots lengthwise with a mandoline. Reserve them in cold water if not using right away.
- Add the shaved carrots to a stainless steel bowl with the chopped kale, roasted red peppers and almonds. Season with salt and pepper. Toss with the yogurt ranch sauce (or place on the side during plating).
- Plate the shaved carrots on a desired serving plate with the ranch yogurt.
- Garnish with the fried carrot peels, carrot top greens and dill. Serve immediately.
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