TLC Cooking "Emeril's Carrot, Orange and Fennel Salad with Carrot Juice Dressing (Video)"

Emeril's Carrot, Orange and Fennel Salad with Carrot Juice Dressing

YIELD 4-6 Servings

INGREDIENTS

For Carrot-Orange Dressing:
2 cups	fresh carrot juice
2 cups	fresh orange juice
1	lime, zested and juiced
1 tablespoon	minced, peeled fresh ginger
1/2 teaspoon	chili garlic sauce or red pepper flakes
For Salad:
2	carrots, julienned
1 fennel	bulb, halved lengthwise
1	small red onion, halved lengthwise
1	small apple, such as Honey Crisp
1/2 cup	raisins
1	navel orange, peeled
1 tablespoon	finely chopped fresh mint for garnish

(from about 2 pounds of carrots)

PREPARATION:

For the Dressing:

Combine all ingredients in a saucepot and boil, stirring occasionally, until reduced to about 1 cup (about 20 minutes.) Remove from heat and set aside.

For the Salad:

Blanche carrots, in boiling salted water, until just tender, about 3 minutes. Remove from water and place in ice bath to stop the cooking. Dry on paper towels and set aside.
Slice the fennel and onion very thinly crosswise into a bowl. Core and slice the apple and add to the bowl. Add raisins and carrots. Segment the orange over the bowl. Toss with warm Carrot-Orange Dressing. Garnish with mint.

This recipe appears in: Salads

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