Despite what you may have heard, carrot greens are not poisonous. All you have to do to take them from unruly to proper salad is blanch them. The dressing is the real star -- simple, powerful and full with flavor. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Makes: 1 1/2 to 2 cups Prep time: 15 min Cook time: 2 minIngredients:6 cups packed (1 pound) carrot greens5 teaspoons Shaanxi vinegar (or substitute Chinkiang black vinegar—see note)4 teaspoons light soy sauce (see note)1 tablespoon minced garlic1/2 teaspoon minced fresh Thai chilesFULL RECIPE ►►https://f52.co/2EAX0WqCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
