Recipe by Chef Michael Williams
Carrot and Beet Salad with Scallion Emulsion
- Prep time 20 mins
- Ready in 20 mins
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This is a fresh salad with raw beets and carrots brought to life by a vibrant and flavourful dressing. You can mix the dressing into the carrots and beets and let it marinate for a few hours (or days for that matter) in the fridge or just drizzle it right onto the raw shredded veggies for a quick option.
- Add the ginger, shallot, lime juice, soy sauce, green onion and egg yolk to a blender.
- Puree until smooth.
- Now slowly with the blender running on low, add the grape seed oil until you get a nice pourable dressing consistency that is not too thick. **use raw egg yolk dressings within 5 days**
- Peel your beets and carrots and then shred on a cheese grater.
- Now either toss the shredded veggies with the dressing or arrange the undressed shredded veggies on a plate and then drizzle the dressing over top liberally.
For a mellower version you can sauté the shallots and ginger before blending them into the dressing.