Carrots

I love carrots. But I do not like shredded carrot, for reasons unbeknownst to me. A few years ago I bought this implement under the assumption it was a zester.

I'm not sure if it technically is, but I do know that when I want to get some sort of citrus zest I use this implement:

So basically, this first "zester" has been a dud...until I found a new use for it--probably it's proper use--which is julienning!!! It's been a revelation... julienned carrots are so much better (and prettier) than shredded!
Without further ado, here is a recipe using julienned carrots: Sesame-Broccoli Salad. I haven't been making it that long, but every time I have it's been a big hit. (Adapted from an Eating Out Loud recipe here.)

2 heads broccoli, chopped (throw in sliced stems as well)

1 cup lightly packed cilantro, chopped

1/2 cup julienned carrot

2 green onions, chopped

3/4 cup toasted, slivered almonds

1/2 cup dried cherries (or cranberries, or raisins)

for dressing:

1/2 cup canola oil (I've been using peanut oil since that's what I had on hand)

1 tablespoon sesame oil

1/4 cup rice vinegar

1 - 2 teaspoons sugar

2 - 3 teaspoons soy sauce

Whisk dressing ingredients together, then pour over salad. Toss to combine and refrigerate for at least 30 minutes to let flavors meld.