Saturday, May 23, 2015

Sesame Salad Time!

Summer time is salad time!  Not necessarily the kind with a bunch of greens topped with stuff and dressing, although those are fine.  Nope, I like the kind with a bunch of vegetables & stuff chopped up with dressing.  Which now that I write it, sounds just like the other kind of salad, but oh well, whatever.  You know what I'm talking about.

Anyway, I saw a recipe for carrot salad with sesame & cilantro on food network, and thought "Hey, that sounds good!"  So I  decided to try it this afternoon and started reading down the list of ingredients to see what I had and what I needed: "carrots, cilantro, rice vinegar, sesame oil, salt & red pepper, 1/2 a cup of toasted sesame seeds ..."  Wait, what?  A full half-cup of sesame seeds?  FIRSTLY, I don't know about you, but unless you get your seeds at Costco, you are not going to have a half-cup of sesame seeds sitting around.  And SECONDLY, have you ever tried to toast a half-cup of sesame seeds?  I have a 13 inch skillet, and it wasn't big enough to do it properly in one layer.  Harumph.

So anyway, I toasted the seeds, slivered the carrots, chopped the parsley, mixed up the dressing, and then tossed it all together.  Which resulted in perhaps the most sesame-intense explosion of sesame-shock-waves this side of sesame-Armageddon.  Which is to say, a lot.  Great jeebus it was a lot.


So ... definitely a recipe that can be modified the next time around, because it would be kinda nice to taste a carrot in there too.  But it makes for a nice orange & green compliment to salmon!  Enjoy!