carrot coins with balsamic vinegar

Purple carrots brighten a rainy morning, and their chopped tops look like festive confetti.

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serves 4

INgredients

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.

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Use a serrated knife to remove carrot tops (but keep them!) and  peel any tiny hairs or rough spots.

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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.

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Let them cool briefly and then slice them into thin rounds, like coins.

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Arrange them on individual plates. Slice the tomatoes

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and place a slice or two on each plate.

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Chop the carrot tops

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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