Farmer's Market Carrot Salad with Mizuna, Ginger and Raisins
| dish: salad|
Using a vegetable peeler, shave each carrot into wide ribbons. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the carrot ribbons and toss quickly for just 20 seconds to take the raw edge off. Add raisins, lemon zest and juice, ginger and a dash of salt and remove from the heat. Once completely cool, add the mizuna leaves and toss. Add the other tablespoon of olive oil, more salt and fresh cracked pepper to taste. Serve.