Ingredients
6 carrots, Peeled
Olive Oil
Sesame Oil
Lime
Cayenne Pepper
Orange Juice
4 sprigs fresh mint
Salt
Pepper
4 cloves garlic, peeled.
1 knob of ginger, peeled.
Mise-en-place:
1 peeler
1 stockpot
1 ice bath
1 large bowl, for dressing
4 serving bowls
collander
knife
Prep
Fill the stockpot with water, the ginger, and the garlic cloves and bring to a boil. Use the peeler to cut the carrots lengthwise into long ribbons. Blanch the ribbons, strain them using a colander, and place them in the ice bath.
In the large bowl, combine ½ cup olive oil with 1/6 cup orange juice. Add 6 drops of lime juice and 6 drops of sesame oil. Whisk. Season with salt, pepper, and cayenne pepper to taste. Whisk again.
Final Assembly
Remove carrot ribbons from ice bath and gently dry with paper towels. Place in large bowl with dressing. Toss the ribbons around the bowl to dress. Arrange them into the serving bowls, and garnish with a few strips of mint chiffonade. Serve.
