Shaved Rainbow Carrot Salad with Smoked Duck Breast
Here’s a crisp and light way to add an
unexpected twist to smoked duck. You can start your meal with this delicious
salad, or keep each serving larger for a perfectly fresh main course.
Shaved Rainbow Carrot Salad with Smoked Duck Breast
Here’s a crisp and light way to add an
unexpected twist to smoked duck. You can start your meal with this delicious
salad, or keep each serving larger for a perfectly fresh main course.
Recipe courtesy of Chef Jenny Kang from
Bow Valley Ranche restaurant in Calgary. This recipe was initially published in
City Palate; check out www.citypalete.ca for more great recipes and food ideas!
Author:
Brad Fenson
Ingredients
Salad
1 smoked duck breast
10 rainbow carrots, shaved with a
peeler
5 oz baby kale
1 oz pistachio nuts, toasted for 5 min
and chopped
3 oz feta cheese,
crumbled green sprouts for garnish
For the Honey Lemon Vinaigrette
3 tbsp honey
1 tbsp white wine vinegar
½ lemon, juiced
½ tsp Dijon mustard
½ cup canola oil
salt & pepper to taste
Directions
Put all the vinaigrette ingredients in
a bowl, except the canola oil. Slowly add the canola oil and whisk well.
Put the shaved carrot and baby kale in
a stainless steel bowl and toss with the vinaigrette.
To serve, put some of the carrot and
kale on plates and sprinkle with the crumbled feta and chopped pistachio. Slice
the smoked duck breast, place on top of the salad, and top with more of the
carrot and kale.
