Orange Salad
(baby carrots and greens, fried carrot tops, avocado, orange vinaigrette)
Serves 4
What you need:
For the Salad:
2 large carrots with tops, chopped and shaved (tops reserved)
Olive oil for pan frying
8 baby carrots
4 cups baby greens
½ cup celery leaves
2 avocados, peeled and sliced
For the Orange Vinaigrette:
Juice of 2 oranges
2 tablespoons rice vinegar
1 tablespoon honey
1 garlic clove, minced
½ cup olive oil
Flake sea salt
Freshly ground black pepper
For the Garnish:
Edible orange flowers (I used nasturtium, orange pansies and marigold)
What to do:
1: Fry the Carrot Tops: Dry the carrot tops. Line a plate with a paper towel and set aside. In a small sauté pan over medium high heat, add the olive oil and heat until it glistens. Add the carrot tops and cook until crisp. Remove to plate and season with salt. Set aside.
2: Make Orange Vinaigrette: In a medium mixing bowl, whisk together the orange juice, vinegar, honey and garlic. Add the olive oil and whisk until thoroughly combined. Salt and pepper to taste.
3: To Serve: Divide the carrots, baby greens and celery tops between 4 plates. Drizzle Orange Vinaigrette over each. Garnish with the edible flowers and fried carrot tops.
*Keep dressing in a jar with a tight fitting lid in the refrigerator for up to one week. Shake well before using. 
Recipe by: Libbie Summers
Photography by: Chia Chong