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I believe that just as the tonality of a colour can alter our perception of it, so too can the way an ingredient is cut.
Take a carrot, for example. When finely chopped in a soffrito, it releases its water quickly, followed by a rapid caramelisation. Its texture and colour almost disappear, yet its sweetness remains. Carrots cut into matchsticks bring to mind the perfect accompaniment for a dip, ideal for scooping up hummus. Shaved into ribbons, they become a delicacy, perfect for an oily dressing that sensuously coats each strand.
The beauty of this salad lies in its simplicity, with the most laborious part being shaving the carrots into ribbons. Because of this simplicity, the seasoning must be precise. I encourage you to taste it continuously, trusting your taste buds to perfectly balance the fat, acidity, and sweetness of the dressing. The result should be a salad laced with the toasty richness of sesame oil, the savoury touch of flaky sea salt, the sharp sweetness of apple cider vinegar, and the added texture of toasted sesame seeds.
The seasoning can also be easily adapted: add ginger and soy sauce for extra freshness, or replace the sesame oil and apple cider vinegar with olive oil and lemon, perhaps adding a little chopped parsley and toasted pumpkin seeds.
It also stores beautifully. I always make an extra-large batch and keep it in a jar, ready to grab from the fridge and add to a meal. This salad features in at least one of my meals each day, my favourite being with breakfast, especially atop a rice and spring onion pancake, or with savoury chicken stock porridge (both recipes coming soon to the newsletter). I also love it in a homemade temaki, alongside mackerel and avocado, or as a side to ginger and sesame stir-fried beef.
The seasoning can also be easily tweaked to different combinations: adding ginger and soy sauce for extra freshness; replacing the sesame oil and apple cider vinegar with olive oil and lemon and maybe a little chopped parsley and toasted pumpkin seeds.
It also stores beautifully. I always make an extra big batch and stuff it into a jar, which I can grab from the fridge and easily add to a meal. This salad features at least in one my meals of the day, my favourite being with breakfast, especially atop a rice and spring onion omelette, or savoury chicken stock porridge (both soon to come to the newsletter). I also love it stuffed in a homemade temaki, alongside mackerel and avocado, or on the side of a ginger stir-fried beef.
Carrot & Sesame Ribbon Salad
Ingredients
7 carrots
6 tbsp toasted sesame oil
3 tbsp apple Cider Vinegar
2 tbsp maple Syrup
4 tbsp toasted sesame seeds
Salt, to taste
Black pepper, to taste
Method
Wash and dry the carrots. Peel the outer layer and discard.
Lay the carrots flat, and using the peeler with some force, peel the carrots into thick ribbons. Place in a large bowl.
To the bowl with the carrots, add the toasted sesame oil, apple cider vinegar, maple syrup, salt, and black pepper. Mix thoroughly and taste. The flavours should be perfectly balanced, with none overpowering the others. If the acidity is too strong, add more maple syrup. If it’s too oily, add more apple cider vinegar.
Finish off with the sesame seeds and mix well.
Store in a container or jar in the fridge, or eat straight away.
This Month’s Inspiration
TAO BLUE - CAÊ
It might be autumn here in the Northern Hemisphere, but in my island heart it’s spring, and summer is just around the corner. I listen to this song on repeat during my icy commute to work, daydreaming about the feeling of summer holidays in Florianópolis.
THE COLOUR PINK
We recently plastered a wall in very humid weather, which meant it took nearly five days to dry. I loved watching the transformation as the plaster dried—a slow marbling of deep, dusty pink that gradually softened into a powdery baby pink.
PARIS
A Sunday market is, to me, the perfect way to experience a city. Forget the sights and even the museums—this is where I truly get a sense of the local culture. I headed to the market on a sunny Sunday morning and arrived when it was packed, but in an exciting and bustling way. I loved seeing the sheer variety of produce, especially the mountains of heirloom squashes and baskets of mushrooms. Next time I visit, I’ll make sure to try the giant pot of phở bubbling away at one of the stalls.