Carrot Ribbon Salad

Ingredients

Assorted carrots, of different colors preferably
Pomegranate seeds 
Salt and Pepper
Extra Virgin Olive Oil 
1 Lemon
1 Orange 

Special tools: 
Vegetable peeler 

Instructions

Everyone is making ribbons out of everything now and I am a fan, so this carrot ribbon salad is one of my favorite things to make for myself and guests because it always impresses. I used yellow and white carrots in this version, however usually I like to incorporate purple and standard orange carrots into the mix. A word of caution is that if you are going to use purple carrots they can bleed their color onto the rest of the carrots over time, so that version needs to be served ASAP. Really.

Scrub the carrots very well with a vegetable brush to clean off any dirt. Attempt not to peel off the outer skin because thats where the deepest color often is. Using your vegetable peeler, "peel off" wide ribbons of carrot. Attempt to procure a peeler with the handle perpendicular to the blade because it will make the process less likely to end in an accident.

Make the citrus vinaigrette. Add oil and lemon in a 3:1 ratio, salt and pepper to taste and mix vigorously. Tip: this is the ratio of oil to acid you’ll want to maintain for all salad dressing bases. I high recommend getting a mini whisk as it will make mixing your own salad dressings a breeze. Alternatively use an up cycled jam jar, seal it very well and shake. Tip: a nearly empty jam jar can impart an interesting fruit flavor to any dressing.

It’s critical that you taste the dressing. It should taste slightly too sour and slightly too salty because the water of whatever vegetable you dress will exude out (due to osmotic forces) and dilute the flavor of the dressing. Toss the ribbons with your vinegrette, just enough to thinly coat the carrots. Think ethereal silk dress not winter coat. Arrange beautifully on your plate and sprinkle with pomegranate seeds and a gentle squeeze of the orange.