This experiment is definitely a keeper!
I used the food processor to shred the carrots. I had about two cups of sliced apples on hand, already rinsed in lemon juice and water to prevent browning, so I used a kitchen knife and julienned the slices. I would be concerned about excessive browning and mushiness if they had been shredded. The larger julienne cut kept them crisp.
2 cups carrots, shredded using a box grater or food processor.
2 cups julienned apples that have been rinsed in lemon juice and water to prevent browning.
1 cup sunflower seeds
3-4 Tbsp blood orange fused olive oil* or 2-3 Tbsp olive oil and 1 Tbsp orange juice (more or less depending on how moist your carrots and apples are).
3-4 Tbsp white balsamic vinegar* or apple cider vinegar (more or less depending on how moist your carrots and apples are).
2 Tbps honey
1 egg white
*I’ve noticed a trend in fancy olive oil shops opening. There is one in Abingdon, one in Boone, and at least one in Asheville. They are worth visiting, but realize there is a psychology being employed on you when you walk in. It is not unlike getting a tour of a time-share condo at some resort. They really work you!
That being said, they have some good, albeit expensive oils and vinegars. My advice is to pick one oil and one vinegar that complement each other and leave it at that – unless you’ve just won the lottery.
My choice was Blood Orange Fused Olive Oil, meaning they pressed the skins from blood oranges at the same time as the olives were pressed. It’s a beautiful, clear oil with a nice aroma and balanced orange flavor. It is fantastic all on its own, drizzled sparingly over mixed greens, spinach, and/or arugula, or even roasted asparagus.
I chose the White Balsamic Vinegar to go with it because of the subtle sweetness and the lightness of it, especially when compared to the darker, muskier Balsamic de Modena.
I’ve had the two bottles for over a year; they keep well and go a long way, which is a good thing, considering the price. A nice splurge.
If you haven’t splurged, use regular extra virgin olive oil and a little orange juice, and apple cider vinegar. Maybe a little more honey, depending on how it tastes to you. That’s what I was going to do until I remembered the splurgy stuff hiding in my pantry.
Mix the carrots, apples and sunflower seeds together in a medium mixing bowl.
Blend the oil, vinegar, honey and egg white in a measuring cup with a whisk or immersion blender. Pour over the vegetable mixture and toss to coat everything well. Serve immediately or chill until ready to serve.