The shavings from the red carrots almost look like bacon. I don’t think I like that. It's a little strange. Veggies aren't supposed to look like meat, right? Oh well. It is still a very tasty salad!
The following recipe isn’t very exact. I didn’t really measure anything. I am just guessing. Here goes…
Shaved Multicolored Carrot Salad
2 bunches of multicolored carrots
2 small (or 1 large) tart green apples cored and thinly sliced
2 handfuls of baby arugula
1/2 small red onion thinly sliced
1/3 cup of toasted walnut pieces
1/3 cup of mixed raisins
Wash and shave the carrots with a peeler (potato/apple peeler). Blanch the shavings in separate batches from light to dark to prevent the dark colors from bleeding into the lighter carrots. Keep them in the boiling water for only about 15 seconds max.
Drain the carrots after pulling the out of the ice bath and place them in a large bowl. Mix the rest of the ingredients in. Pour desired amount of dressing (recipe follows) on top, mix again, and serve immediately.
Dressing for Shaved Multicolored Carrot Salad:
2/3 cup walnut oil
1/3 cup lemon juice
2 tablespoons honey
1 tablespoon Dijon mustard
