Rainbow Carrot Salad With Oranges And Basil

1. 1

   Over a large bowl, shred carrots into ribbons with peeler. You can use a mandolin too, but I find the peeler works better with the carrots. Scrub the radishes and peel the beet and slice paper thin on the mandolin.

2. 2

   Whisk together the vinegar and oil, and a healthy hit of salt, then pour the vinaigrette over the veggies and toss to coat them. Let them sit in the fridge, tossing occasionally while they begin to soften.

3. 3

   Meanwhile, use a knife to cut the peel away from the oranges, and cut out the segments with a pairing knife.

4. 4

   When the root veggies have wilted but still have a nice crunch, taste them. I find this salad craves acid and have often added more vinegar at this point, but If it tastes too acidic add a bit more olive oil.

5. 5

   Throw in the oranges, crumble the cheese, and tear up the basil leaves over the salad and toss together again. Taste for seasoning one more time, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.