Purple carrots brighten a rainy morning, and their chopped tops look like festive confetti.
4-6 red carrots with tops
2 grape tomatoes
1 teaspoon balsamic vinegar
2 teaspoons pink sea salt
Process Wash the carrots and their tops well.
Use a serrated knife to remove carrot tops (but keep them!) and peel any tiny hairs or rough spots.
Bring a medium sized pot of water with a teaspoon of sea salt to a roiling boil. Drop the carrots in, whole. They are blanched when they come to the surface, but I sometimes pull them out before, when their color is bright.
Let them cool briefly and then slice them into thin rounds, like coins.
Arrange them on individual plates. Slice the tomatoes
and place a slice or two on each plate.
Chop the carrot tops
and sprinkle all over. Add sea salt to each plate and finally drizzle balsamic vinegar in the center of each salad.
©Nancy Wolfson-Moche 2013