Recipe Credit: Chef Badman
To shred the carrot, use the grater attachment to the food processor. A hand grater on the large side or a mandoline with teeth attached would also work. Carrots will hold for two days after shredding. They will begin to be wet and not hold the vinaigrette after two days and make the salad soggy.
Ingredients
- 2 pounds of shredded carrots
- 2 ribs of celery
- ¼ red onion
Method
- Wash celery and red onion. Shave the celery and red onion on the mandoline. Soak the celery and red onion separately in ice water, drain and spin in a salad spinner to remove excess water.
- Refrigerate all vegetables until ready to assemble the salad.
Hot Sauce Vinaigrette:
Yield: 1 cup
Ingredients
- 2 cloves of garlic
- ½ cup Frank’s Red Hot Wing sauce
- ¼ cup or to taste fermented hot sauce
- 2 T lemon juice
- ¼ cup blended oil
Method
- Place first four ingredients into a blender or food processer. With motor running, slowly add oil.
Blue Cheese Dressing:
Yield: 2 cups
Ingredients
- 6 oz Point Reyes bleu cheese, crumbled
- 2 tbsp white wine vinegar
- ½ shallot
- 1 clove of garlic
- 1 tbsp lemon juice
- 1-½ tbsp buttermilk
- ¼ cup mayo
- Salt and pepper to taste
Method
Place half of the crumbled blue cheese in a food processor, add the shallot, garlic, lemon juice and buttermilk. Blend until smooth. In a medium bowl, fold the mayo, remaining blue cheese and the blended ingredients together. Add salt and pepper to desired taste.
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- To plate your salads, have 6 chilled plates.
- In a mixing bowl add your shredded carrot, celery and red onion. Toss with the hot sauce vinaigrette. Taste and adjust seasoning.
- Place desired amount of blue cheese dressing on the bottom of the plate.
- Top with carrot salad.
- Garnish with crispy quinoa, chopped corn nuts or other crispy, crunchy toppings you desire. If carrot tops are available, they can be used for garnish as well.