The carrots in this refreshing salad are shaved in much the same way you’d sharpen a pencil with a knife. This cutting technique activates the carrot’s energy, sending it into the body and helping to break up congestion or stagnation. Add pomegranate seeds with their C and K vitamins and you’ve got a rejuvenating, immune-system-boosting dish.
2 medium carrots
one half lemon
pinch sea salt
Process Use a serrated paring knife to scrape the surface of the carrots, removing any brown spots and tiny hairs. Rinse the carrots. Start at the bottom or narrowest point of the carrot and use a Japanese vegetable knife to whittle the carrot; use quick, decisive strokes to flick the carrot pieces off of the bottom, creating a pointy end.
Place the carrot shavings in individual bowls.
Cut the pomegranate in half
and then cut each half into 6 wedges. Remove the arils (seeds) from four of the wedges and sprinkle them over the carrots. Sprinkle with sea salt. Quarter the lemon half and then gently squeeze one lemon wedge on each salad.
©Nancy Wolfson-Moche 2014