Carrot and Mitsuba Salad with Citrus

I don’t know about you, but my family has had a heck of a time staying healthy this winter! I’ve been searching out recipes packed with vitamins to boost our immune systems and get us on the road to better health.  Try this one with the carrots, oranges and the green garlic from your box, slightly adapted from Japanese Farm Food, by Nancy Singleton Hachisu.

--Jenna Muller


3 cups julienned carrots

2 tablespoons julienned green garlic

1/4 teaspoon fine sea salt

2 tablespoons fresh orange juice

2 tablespoons rapeseed oil

handful of mitsuba leaves (or substitute lovage, cilantro or chervil)


Place the carrots and green garlic in a large bowl and sprinkle with the salt.  Toss gently.  Measure the orange juice into a small bowl and whisk in the oil.  Pour over the carrots and garlic and mix lightly.  Add the mitsuba leaves (or substitute lovage, cilantro or chervil) and toss once.  

meal or course
brunch, buffet, dinner, lunch, side, snack