Monday, September 10, 2012

RECIPE: Carrot Ribbon Salad

2 bunches of carrots

Extra virgin olive oil


1 minced and deveined Serrano chile

1 lemon zested and juiced

1C chopped cilantro

1C toasted pepitas (pumpkin seeds)

Wash carrots well. Make wide ribbons using a vegetable peeler.

Heat skillet over medium heat. Add oil. Add salt. Sauté carrots for 20 seconds. Add chiles, lemon zest and pepitas. Remove from heat and add 1Tbs lemon juice. Taste and adjust salt and lemon juice if needed.

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