Saturday, August 1, 2009

juice from one lemon (approx. 2 T. juice)
2 oranges (I used organic oranges from Trader Joe's)
2 T brown sugar OR 1 T. honey
2 T. mayonnaise
1 T honey mustard*
1 tsp Asian dark sesame oil
1/4 tsp Boyajian Pure Orange Oil**
salt & pepper
2 T. candied ginger, minced (from Trader Joe's)
1 lb carrots, peeled and shredded
2 T sesame toasted seeds

Shred the zest from the oranges with a microplane & set aside.
With a sharp knife, "supreme" one of the oranges into sections, like this:
Toss the orange segments with the shredded carrots and the minced ginger.
Squeeze the juice from the other orange.
Mix the juices with the brown sugar or honey and stir until mixed and dissolved.
In a bowl, mix the mayonnaise, mustard, and sesame oil. Sprinkle in a little salt & pepper.
Slowly add the orange and lemon juice mixture a little at a time, whisking it in with a fork.
Toss with the shredded carrots. Sprinkle the sesame seeds on the top.

Hints & Comments:
*Honey mustards vary a LOT so use one you like. I used Fred Meyer brand.
**{{Secret ingredient: Boyajian Orange Oil 1/4 tsp. This totally kicks up the orange flavor in baked goods and things like this salad. A little goes a long way so be careful. This is available at places like Cost Plus, Whole Foods, Sur La table, Williams Sonoma, or New Seasons.}}
~When you shred the carrots, toss with a little of the orange or lemon juice to keep them from turning brown.

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