I made this Carrot Salad with Sake Lemon Dressing for a special dinner with friends, who also happen to have a Sake Brewery in Maine (Blue Current Sake). The heirloom carrots were still at the market and they are so beautiful and so delicious. I used a mandoline to make the slices very thin, but you can use your food processor as well. I know this will become your new favorite carrot salad.
Serves: 6
Prep Time: 20 minutes
Bake Time: about 10 minutes
Preheat oven to 350° F. while you make the dressing.
Sake Lemon Dressing:
1 tablespoon sake
1 ½ tablespoons light brown sugar
⅓ cup lemon juice, freshly squeezed
½ teaspoon fine grain sea salt
1 tablespoon sesame oil
1 tablespoon olive oil
- In a small bowl or jar, whisk together the sake, brown sugar, lemon juice, salt, then whisk in the oils. Set aside until ready to serve the salad.
Carrot Salad:
2 cups seeds or nuts, such as sunflower seeds or pine nuts (I used pine nuts).
2 teaspoons olive oil
⅛ teaspoon fine grain sea salt
1 pound carrots, grated or very thinly sliced ( I used heirloom carrots, mixed with regular carrots)
½ small cucumber, halved, seeded, smashed a little, then chopped
8 scallions, thinly sliced, diagonally
1 lemon, zested for garnish
- In a small bowl, toss the seeds or nuts with oil and salt and arrange in a single layer on a baking sheet. Bake for about 10 minutes, turning a couple of times to get even browning. If you are using pine nuts, watch them, they will brown quickly. Set
aside to cool. - Place the carrots, cucumber, and most of the scallions and nuts or seeds in a bowl. Pour ⅔ of the dressing over the carrots and toss well. Taste to see if you need more dressing.
Garnish: Use the remaining seeds, scallions, and lemon zest.
RESOURCE LINKS:
USA Pan Bakeware Aluminized Half Sheet Pan 18 x 13 inch
Blue Current Brewery Makers of Hand Crafted American Sake
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