Sprout & Pea

After a glute­nous Passover Seder a few weeks ago, my body needed to reboot with some­thing light and refresh­ing, but of course I had plans to attend another giant feast the fol­low­ing day at my friend’s Easter Brunch. So I took it upon myself to bring along a dish that was a bit on the health­ier side– car­rot, gin­ger and scal­lion salad. I had never made this before but it’s a snack that I often pick up from the Whole Foods salad bar (for entirely too much money). Rather than look­ing up a recipe, I grabbed the main ingre­di­ents and impro­vised on a dress­ing. This was one of the sim­plest and yet most sat­is­fy­ing dishes that I’ve made in some time and it was exactly what my body needed after an evening of brisket and mashed pota­toes. It was also a per­fect com­ple­ment to a table of deli­cious but heavy pan­cakes, quiches and cheese and bread. Here’s how I made it…

3–4 medium car­rots sliced into thin half cir­cles
5–6 scal­lions finely chopped (white and light green parts)
1 medium sized piece of gin­ger — half zested and half finely chopped
3 tbs sesame oil
4–5 tbs sherry vine­gar
1 tbs honey
Sale and pep­per to taste

Com­bine car­rots, scal­lions and gin­ger in a bowl and mix together sesame oil, vine­gar and honey. Pour dress­ing over the veg­gies, mix and sea­son with salt and pepper.