Ingredients to Serve – 4
1/2 Pound Carrots
2 Cups Diced pineapple
1 cup Orange segments
1 Cup Freshly squeezed orange juice
1 Large Lemon, juiced
1 Teaspoon Freshly grated ginger
1/2 Teaspoon Kosher salt
1/4 Teaspoon Crushed red pepper flakes
1 Teaspoon Ground cinnamon
2 Tablespoons Toasted almonds
To prepare the salad: Peel the carrots and shave them finely into a julienne using a Japanese mandoline. Combine with the pineapple and orange segments in a large bowl.
To prepare the dressing: In a small bowl, mix the orange juice, lemon juice, ginger, salt and pepper. Pour the juice mixture over the carrots and pineapples. Cover and refrigerate for 1 hour.
To prepare the salad: Peel the carrots and shave them finely into a julienne using a Japanese mandoline. Combine with the pineapple and orange segments in a large bowl.
To prepare the dressing: In a small bowl, mix the orange juice, lemon juice, ginger, salt and pepper. Pour the juice mixture over the carrots and pineapples. Cover and refrigerate for 1 hour.
To serve: Arrange the salad in a large clear glass plate, mounded in the center. Sprinkle with cinnamon and garnish with almonds before serving.
All Recipes courtesy Chef Allen Susser.