At first glance, this may look like a bowl of bananas and strawberries – typical fruity breakfast fare. Upon closer inspection, the yellow disks contain no seeds; they are yellow carrots. Both carrots and strawberries are from local growers in south Florida. It is strawberry season: they are juicy, sweet and soft. Served with the dense crunchy carrots, the strawberries provide contrast in color and texture as well as an integrative salad dressing.
2 yellow carrots with tops
Process Remove the tops and ends of the carrots; scrape any tiny hairs and brown spots from their skin.
Wash the carrots and the green carrot tops. Wash the strawberries by immersing them in a bowl of water. Slice the carrot into paper-thin disks.
Chop the carrot tops into tiny pieces and set aside.
Remove the green tops of the strawberries and then slice them horizontally into thin slices (about one-eighth of an inch wide).
Arrange each salad in its own bowl by placing about one strawberry slice for every 4 carrot slices,
until the bowl is ¾ full. Top with the chopped leafy green carrot tops. The tops balance the dish, adding more texture, color and energy. Serve.
©Nancy Wolfson-Moche 2014