Ingredients
500g baby carrots (heritage varieties if available, but not essential)200g fermented carrots (optional)
1 tbsp fermented carrot juice
1 tbsp olive oil
1 tsp cider vinegar
1 tbsp chopped herbs: tarragon, chive or parsley
1 tsp Cornish Sea Salt Flakes
Instructions
Thinly slice the carrots into ribbons and reserve the tops for frying later. Slice the fermented carrots, if using, and add to the fresh carrot ribbons.
Toss in a simple vinaigrette made by whisking the oil, vinegar and fermented carrot juice with some fresh herbs and Cornish Sea Salt.
To make the crispy tops: heat oil in wok and shallow fry the carrot tops until crispy. Drain on kitchen paper to remove excess oil, then gently toss with a little Cornish Sea Salt and serve on top of the salad.
