It was time to pull out all the carrots from the garden. This is my first time growing carrots in the garden, and I found that they took a very long time (almost 5 months) to get to a decent size. Although I cannot boast about getting very fat ones, they are tasty and the leaves (which are edible) are very delicious too!
What better way to have fresh carrot greens and carrots than a yummy salad? This is the second time I’m making this particular combination. The first time was a great hit with relatives who were here to visit us a few weeks ago. I’m a little late for the Fiesta Friday party at the Novice Gardener’s, but I hope Angie, and co-hosts Tracy (Scratch It)and Stephanie (The Cozy Cook) do not mind my walking in late with an appetizer. 🙂
I have mentioned getting mild yellow miso from Trader Joe’s and this is another tasty dressing that goes especially well with carrots.
I added dulse flakes too; it adds natural iodide and does not smell like sea weed at all!
Romaine lettuce heart- 1
tender carrot leaves- a few
pickled capers- a handful
green onions (optional, I did not add them this time)
freshly ground black pepper
mild yellow miso- 1 & 1/2 tsp.
apple cider vinegar- 2 tbsp.
brown sugar- 1 tbsp.
extra virgin olive oil- 1 tsp.
dulse sea flakes- a pinch
Make the dressing by mixing all the ingredients vigorously with a spoon. This can be stored for a few days in the fridge.
Wash all the ingredients for the salad, grate carrots and tear Romaine hearts. Separate carrot leaves from stalks and discard stalks.
Combine with dressing. Keep more dressing on the side while serving.