March 23, 2014 • Nancy Wolfson-Moche

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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.

serves 2

INgredients

1 yellow carrot, with top

1 purple carrot, with top

1 orange carrot, with top

¼ watermelon radish

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.

Serve.

©Nancy Wolfson-Moche 2014