Carrot Greens Salad with Sesame Seeds

This is a great, healthy Asian salad recipe that helps use up all those greens from summer carrot yields.

INGRIDIENT

4 bunches carrots with tops

2 tablespoons toasted sesame seeds

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 ½ teaspoons soy sauce

⅛ teaspoon white sugar

½ cup sliced almonds

DIRECTION

Step: 1

Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.

Step: 2

Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.

Step: 3

Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.

Step: 4

Cover greens and refrigerate to marinate at least 1 hour before serving.