Silk Carrot Ribbons
A bright, tender side dish made by briefly blanching fine carrot shreds until just soft, then seasoning with sesame oil and a touch of salt. Simple, elegant, and ready in minutes.
Story
This dish showcases the natural sweetness of carrots in their most delicate form. The quick blanch keeps the color vibrant and the texture pleasingly tender without mushiness.
Ingredients
carrots
3 medium
fine sea salt
1 tsp
sesame oil
1 tsp
thinly sliced scallion
optional, for garnish
toasted sesame seeds
optional, for garnish
Instructions
1
Prep the carrots
Scrub the carrots well and peel them. Using a julienne peeler or sharp knife, cut them into long, thin shreds about the thickness of a matchstick.
2
Blanch the shreds
Bring a pot of water to a rolling boil and add half the salt. Drop in the carrot shreds and cook for about 30 seconds—they should soften slightly but retain their bright color and a hint of crunch.
3
Drain and season
Immediately drain the shreds and plunge them into ice water to stop the cooking. Once cool, drain again and pat dry. Toss with the remaining salt and drizzle with sesame oil.
4
Arrange and serve
Neatly pile the seasoned carrot shreds on a serving plate. Finish with a scatter of scallion and sesame seeds if desired. Serve warm or at room temperature.
