I went to the green market here in Florida and found multi-colored organic carrots from Pahokee and organic blood oranges from south Florida. I cut the carrots and what was left of Friday’s watermelon radish into long, slim matchsticks to create a light, sweet Sunday morning salad.
one blood orange
pinch sea salt
Process Cut the leafy green tops off the carrots. Wash ¼ cup of them and set aside.
Scrape any tiny white “hairs” and rough spots from the skin of each of the carrots.
Wash them. Slice each carrot into eight-of-an-inch-thick ovals by cutting on the diagonal. Cut each oval lengthwise into about 6-7 thin matchsticks.
Set aside. Peel the radish and slice it into similarly-sized matchsticks.
Chop the leafy green carrot tops and set aside.
Build each salad on a separate plate by layering some of the orange, yellow
and purple carrot sticks with the pink watermelon radish on top.
Save a few sticks of each color and add them to the top of the salad. Garnish it with the chopped green carrot tops. Sprinkle a pinch of sea salt on top. Cut the blood orange in half; cut each half into 3-4 sections; peel them
and scatter on the top and around the edges of the salad.
©Nancy Wolfson-Moche 2014
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