Recipes Marinated Carrot Salad with Ginger and Sesame Oil 4.0 (638) Add your rating & review Laurent Tourondel grew up in France eating his mother's carrot salad. His Asian take is a little different: The sesame oil, fresh ginger and cilantro add vibrancy to sweet, crunchy carrots.Plus: More Vegetable Recipes and Tips By Laurent Tourondel Laurent Tourondel Instagram A 1998 F&W Best New Chef, Laurent Tourondel is known for decades of BLT and LT restaurants, including BLT Steak and BLT Fish, LT Burger, LT Steak & Seafood, LT Bar & Grill, and LT Above. Today he operates more than a dozen concepts in New York, New Jersey, North Carolina, and Florida. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Kirsten Strecker Total Time: 25 mins Yield: 6 Ingredients 1 pound carrots, peeled and shredded 1 garlic clove, minced 2 tablespoons sherry vinegar 1 cup coarsely chopped cilantro 1/2 cup grapeseed oil Salt and freshly ground pepper 1/3 cup fresh carrot juice 2 tablespoons mayonnaise 1 1/2 teaspoons Asian sesame oil 3/4 teaspoon fresh ginger juice, squeezed from 2 teaspoons finely grated fresh ginger Directions In a medium bowl, toss the shredded carrots with the garlic, vinegar, 1/2 cup of the cilantro and 1/4 cup of the grapeseed oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain well. Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of grapeseed oil. Season the carrot dressing generously with salt and pepper. Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately. Notes To make ginger juice, puree peeled and chopped fresh ginger in a food processor, then press the puree through a fine sieve. Rate it Print