Carrot Ribbon Salad

Ingredients

• 60 g Extra Virgin Olive Oil (for orange vinaigrette)
• 20 g Apple Cider Vinegar (for orange vinaigrette)
• 10 g Maple Syrup (for orange vinaigrette, adds subtle sweetness)
• 1 tsp Orange Zest (zest of half a medium orange)
• 2 tbsp Orange Juice (juice of half a medium orange)
• to taste Salt (season dressing)
• to taste Freshly Cracked Black Pepper (season dressing)
• 25 g Sliced Almonds (toasted for garnish)
• 1/2 Red Onion (sliced radially, soaked in ice water)
• 2 tbsp Fresh Parsley (chopped, small bunch)
• 450 g Carrots (peeled and sliced into ribbons using a peeler or mandolin)
• 1 tsp Poppy Seeds (adds subtle crunch)
• 100 g Goat Cheese Log (chilled, sliced into 1‑cm discs, torched with sugar)
• 1 tbsp Granulated Sugar (sprinkled on goat cheese before torching)

Instructions

1. Prepare the Orange Vinaigrette

   In a mixing bowl combine the extra virgin olive oil, apple cider vinegar, maple syrup, orange zest, orange juice, a pinch of salt and freshly cracked black pepper. Whisk until emulsified, then taste and adjust seasoning as needed.

   Time: PT5M

2. Toast the Almonds

   Heat a dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until they turn lightly golden and fragrant, about 3‑4 minutes. Transfer to a plate and set aside.

   Time: PT5M

   Temperature: Medium heat

3. Soak and Dry the Red Onion

   Slice the red onion radially into thin half‑moon rings. Place the slices in a bowl of ice‑cold water for 2‑3 minutes, then drain and pat dry with a clean kitchen towel.

   Time: PT5M

4. Chop Fresh Parsley

   Roughly chop a small bunch of fresh parsley and set aside.

   Time: PT2M

5. Create Carrot Ribbons

   Trim the ends of the carrots. Using a peeler or mandolin, run the carrots lengthwise to produce long, thin ribbons. Collect ribbons in a large bowl. Any leftover carrot scraps can be saved for stock or sliced into matchsticks and added later.

   Time: PT10M

6. Prepare and Torch the Goat Cheese

   Place the goat cheese log in the freezer for 15‑20 minutes to firm up. Slice into 1‑cm thick discs. Arrange the discs on a heat‑proof plate, sprinkle each with a thin layer of granulated sugar, and using a kitchen torch, melt and caramelize the sugar until a golden crust forms. (Alternatively, place under a broiler for 1‑2 minutes.)

   Time: PT5M

   Temperature: High (torch) or broiler 500°F

7. Assemble the Salad

   To the bowl of carrot ribbons add the soaked red onion, chopped parsley, toasted almonds, poppy seeds, and the prepared orange vinaigrette. Toss gently until everything is evenly coated.

   Time: PT5M

8. Plate and Garnish

   Transfer the dressed salad to a serving plate. Top with the torched goat‑cheese discs, arranging them attractively. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g