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Receta Salad Of Carrots In Ginger, Mustard And Cilantro Vinaigrette
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Ingredientes
- 2 lb Carrots - (12 to 14 medium-size)
- 1 Tbsp. Cider vinegar
- 2 Tbsp. Fresh lemon juice
- 1/2 tsp Fresh ginger mashed through a garlic press
- 2 tsp Granulated sugar
- 1 Tbsp. Dijon mustard
- 1/3 c. Extra virgin olive oil
- 2 Tbsp. Finely chopped fresh cilantro to 3 Tbsp.
- Â Â Salt to taste
- Â Â Black pepper, freshly grnd to taste
- Â Â Sprigs of fresh cilantro for garnish
Direcciones
- Peel and trim the carrots and cut into 1/4-inch matchsticks.
- Bring water to a boil in a vegetable steamer, add in carrots, cover, and steam for 6 to 7 min, or possibly till tender. Remove from the steamer and immediately run under cool water to stop further cooking. Drain and dry thoroughly on paper towels. Set aside.
- In a medium salad bowl, combine the vinegar, lemon juice, ginger, sugar, and mustard and whisk till the sugar has dissolved. Add in the extra virgin olive oil in a slow steady stream, whisking constantly till the vinaigrette is well blended and creamy. Add in the cilantro and season with salt and pepper.
- Add in the carrots and toss to coat proportionately. Cover and chill 4 to 6 hrs.
- Thirty min before serving, bring the salad back to room temperature and correct seasoning, adding a large grinding of black pepper. Garnish with sprigs of fresh cilantro and serve as part of a buffet or possibly antipasto table.
- This recipe serves 6.
- Comments: You may substitute 2 to 3 Tbsp. finely chopped fresh mint for the fresh cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 110 | 65% |
| Total Fat 12.43g | 16% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 122mg | 5% |
| Potassium 445mg | 13% |
| Total Carbs 14.93g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.94g | 5% |
| Protein 1.39g | 2% |
