Ingredients
ServingsOriginal: Serves 2
- carrots, about 4 medium sized4
- almond oil
- white balsamic vinegar, white; or a mix of two parts red wine vinegar to one part balsamic vinegar
- coarse salt, coarse
- pepper, freshly ground
- pine nuts
- fresh greens, like matzumi or baby Chinese mustard, or even Boston lettuce; optional
- chives, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Julliene the carrots (or grate them if julienning is not feasible).
Coat with about 1–2 tablespoons of almond oil.
Sprinkle generously with vinegar, salt, and pepper.
Add a hefty serving of pine nuts.