Using a Microplane rasp grater grate 1/2 teaspoon of the lemon peel into a medium bowl then squeeze 2 tablespoons of lemon juice into the bowl.
Whisk in the orange juice shallots and ginger to blend.
Gradually whisk in the oil until fully blended.
Season the dressing to taste with salt and pepper.
Using a vegetable peeler peel long thin strips down the length of the carrots.
Toss the carrot strips with the frisée in a large bowl with enough vinaigrette to coat.
Season the salad to taste with salt and pepper.
Mound the salad on plates and serve.
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This recipe has been added to the following public cookbooks:
ANNA'S KITCHEN,
Ken's Cook Book,
billys notable cooking,
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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