15-20 mins
Serves 3-4 as side dish
Ingredients
500g baby carrots (heritage varieties if available, but not essential)
200g fermented carrots (optional)
1 tbsp fermented carrot juice
1 tbsp olive oil
1 tsp cider vinegar
1 tbsp chopped herbs: tarragon, chive or parsley
1 tsp Cornish Sea Salt Flakes
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Thinly slice the carrots into ribbons and reserve the tops for frying later. Slice the fermented carrots, if using, and add to the fresh carrot ribbons.
Toss in a simple vinaigrette made by whisking the oil, vinegar and fermented carrot juice with some fresh herbs and Cornish Sea Salt.
To make the crispy tops: heat oil in wok and shallow fry the carrot tops until crispy. Drain on kitchen paper to remove excess oil, then gently toss with a little Cornish Sea Salt and serve on top of the salad.