Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
Shaved Carrot Salad with Poppy Seeds and Parsley (Zanahorias Dulces)
This colorful, eye-catching salad is our version of one that we sampled in Buenos Aires. The flavors are salty, sweet and tangy, with nutty notes from toasted poppy seeds and grassiness from fresh parsley. A sharp Y-style vegetable peeler works well for shaving the carrots into ribbons, but you also can use a mandoline. Either way, choose large, thick carrots—not slender carrots sold in bunches—because they're easier to shave. And stop shaving once you reach the fibrous cores. Carrots vary in sweetness, so you may need to add a little extra sugar, lemon juice and/or salt at the end to find just the right flavor balance.
4 or 5
large carrots (about 1½ pounds), peeled
01Use a Y-style peeler or a mandoline to shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores. Place the ribbons in a large, microwave-safe bowl and toss with ¾ teaspoon salt. Cover and microwave on high until wilted but still crisp-tender, 3 to 5 minutes, stirring once halfway through; set aside, uncovered, leaving any liquid in the bowl.
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