Recipe: Carrot-cilantro salad with ginger dressing

Total time: 45 minutes

Servings: 6 to 8

Note: Adapted from “Bistro Laurent Tourondel” by Laurent Tourondel and Michele Scicolone. For a ribbon effect, use a vegetable peeler to shred the carrots; otherwise use a box grater or a food processor fitted with a grating disc.

1 pound carrots, peeled and shredded

1 cup chopped cilantro, divided

1/2 cup grape seed oil, divided

2 tablespoons sherry vinegar

1 clove garlic, minced

Fine sea salt

Freshly ground black pepper

1/3 cup fresh carrot juice

2 tablespoons finely grated fresh ginger

2 tablespoons mayonnaise

1 1/2 teaspoons toasted sesame oil

1. In a medium bowl, toss the shredded carrots with one-half cup of the cilantro, one-fourth cup of the grape seed oil, the vinegar and garlic, and salt and pepper to taste. Set aside and allow the carrots to marinate for 15 minutes.

2. In a small saucepan, boil the carrot juice over medium heat until reduced by half, about 5 minutes. Pour the carrot juice into a small bowl and let cool.

3. Wrap the ginger in a piece of cheesecloth and squeeze it over a small bowl to extract the juice, saving three-fourths teaspoon of the juice. Set aside. Whisk together the carrot juice, remaining one-fourth cup of the grape seed oil, mayonnaise, sesame oil, ginger juice, one-fourth teaspoon salt and one-eighth teaspoon pepper.

4. Strain the marinated carrots and discard the liquid. Add the carrot dressing and remaining one-half cup of cilantro to the drained carrots and toss well. Season to taste and serve immediately.

Each of 8 servings: 133 calories; 1 gram protein; 6 grams carbohydrates; 2 grams fiber; 12 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 131 mg. sodium.