Speaker: Just a really simple carrot salad, easy to make and it's always tasty. All we need is carrots, we will just peel the carrots, grate the carrots. Next step the vinaigrette, which is the key really in the carrot salad. Start off with some olive oil, about a third of the cup, then balsamic vinegar. I put mustard in almost all my vinaigrette because mustard is a good emulsifier. So now this stay combine.
Put a little bit of orange juice in there. Garlic is always good. Pepper, little bit salt, go. And you can taste it too, just to see how it's going along. That’s good.
Making a vinaigrette is an organic thing. It's always changes according to what ingredients you have. You can add a little bit of mint is good, gives it a really fresh spring like taste. You can add coriander, which is really good. I have got some dill in the fridge, and so I am going to put it in right now.
Cut it finely like this and put it in the salad. I also have a little bit of radishes here that I got from my garden. I have got some sunflower seed here, they are roasted and salted and these work really, really well with the carrot salad. We will put those in, oh yeah, that’s going to be good. Mix the vinaigrette up, pour it over, mix the whole thing. There you go, carrot salad.
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