On a rainy spring morning, I made a tangy arugula salad with sweet shaved carrots and pickled pink radishes. It was a visual and sensory wake up cleanse.
1 small bunch arugula
3 baby carrots
3 pickled radishes
1 1/2 teaspoons umeboshi plum vinegar
Process Wash the arugula leaves well by immersing them in a large bowl of cold water. Remove and put in a wire mesh strainer to dry.
Clean the carrots’ surfaces by scraping off any brown spots or tiny hairs; rinse each one. Arrange the arugula leaves on individual plates. Slice the pickled radish into severl half-moon shapes. Place them among the arugula leaves.
Shave the carrot as you would a pencil. Scatter the carrot shavings onto the salads.
Drizzle the ume plum vinegar (about one half teaspoon) on top of each salad.
©Nancy Wolfson-Moche 2014