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Salads, Vegetarian

Carrot-cilantro salad with ginger dressing

Carrot-cilantro salad with ginger dressing
Glenn Koenig / Los Angeles Times

Three years ago Laurent Tourondel was a chef without a kitchen whose name was anything but a household word. Today the 40-year-old has an empire so well known it can use shorthand for Bistro Laurent Tourondel: BLT. This month his ... Read more

Total time: 45 minutes | Serves 6 to 8
  • 1 pound carrots, peeled and shredded
  • 1 cup chopped cilantro, divided
  • 1/2 cup grape seed oil, divided
  • 2 tablespoons sherry vinegar
  • 1 clove garlic, minced
  • Fine sea salt
  • Freshly ground black pepper
  • 1/3 cup fresh carrot juice
  • 2 tablespoons finely grated fresh ginger
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons toasted sesame oil

Step 1In a medium bowl, toss the shredded carrots with one-half cup of the cilantro, one-fourth cup of the grape seed oil, the vinegar and garlic, and salt and pepper to taste. Set aside and allow the carrots to marinate for 15 minutes.

Step 2In a small saucepan, boil the carrot juice over medium heat until reduced by half, about 5 minutes. Pour the carrot juice into a small bowl and let cool.

Step 3Wrap the ginger in a piece of cheesecloth and squeeze it over a small bowl to extract the juice, saving three-fourths teaspoon of the juice. Set aside. Whisk together the carrot juice, remaining one-fourth cup of the grape seed oil, mayonnaise, sesame oil, ginger juice, one-fourth teaspoon salt and one-eighth teaspoon pepper.

Step 4Strain the marinated carrots and discard the liquid. Add the carrot dressing and remaining one-half cup of cilantro to the drained carrots and toss well. Season to taste and serve immediately.

Note: Adapted from "Bistro Laurent Tourondel" by Laurent Tourondel and Michele Scicolone. For a ribbon effect, use a vegetable peeler to shred the carrots; otherwise use a box grater or a food processor fitted with a grating disc.


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