Boistfort Valley Farm
Community Supported Recipe Box

Farmer's Market Carrot Salad with Mizuna, Ginger and Raisins


  • 6 carrots washed and peeled
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh ginger, minced
  • 1 lemon, zest and juice
  • 1 cup mizuna leaves
  • 1 cup raisins
  • Kosher salt & Fresh cracked black pepper


dish: salad
season: summer

Using a vegetable peeler, shave each carrot into wide ribbons. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the carrot ribbons and toss quickly for just 20 seconds to take the raw edge off.  Add raisins, lemon zest and juice, ginger and a dash of salt and remove from the heat. Once completely cool, add the mizuna leaves and toss.  Add the other tablespoon of olive oil, more salt and fresh cracked pepper to taste.  Serve.