**The Art of Creating a Simple Carrot Salad**

As I stood in front of my kitchen counter, I was determined to create a simple yet delicious carrot salad using mandolins and minimal ingredients. My mission was to take on the challenge of making a dish that would not only taste great but also look visually appealing. With a hint of playfulness and a dash of humor, I began my culinary adventure.

**The Quest for Mandolins**

I started by searching for mandolins with julienne or attachment capabilities. However, my search was met with disappointment as none seemed to be available in the kitchen at that moment. "Furyk hockey" - an unusual term - caught my attention, and I soon realized that it referred to a specific type of cutting tool used in cooking. In a moment of panic, I grabbed my trusty egg slicer instead, which I had previously recommended to someone else. Although not the original mandolin I was looking for, it would have to do.

**The Carrot Salad**

I began by peeling and chopping three to four carrots into thin strips. To make them more appealing, I decided to steam or poach them lightly, rather than using a traditional cooking method like boiling. Next, I drizzled a small amount of olive oil onto the carrot strips, followed by a pinch of salt. This simple seasoning was enough to bring out the natural sweetness of the carrots.

**Adding Flavor and Texture**

As I worked on my dish, I realized that sometimes simplicity is the key to success. I didn't need any elaborate spices or ingredients; just a few basic components would suffice. To add some crunch and flavor, I sprinkled a bit of soy sauce and gochugaru Korean chili flakes onto the carrots. A squeeze of fresh lime juice brought everything together, balancing out the flavors.

**The Final Touches**

With my carrot salad complete, I added a ring mold to create a visually appealing presentation. Although not perfect, it was good enough to pass as a dish that had been carefully prepared. To finish it off, I placed a single egg slice on top of the carrots, which seemed like an afterthought at first but ultimately worked in my favor.

**A Personal Touch**

As I presented my creation, I realized that beauty and taste are not mutually exclusive. While my salad may have looked unassuming, its flavors were undeniably delicious. My experience with food is centered around creating dishes that not only look appealing but also taste great. In this instance, my approach paid off, and the end result was a dish that exceeded my expectations.

**A Personal Reflection**

Upon reflection, I realized that sometimes it's okay to make mistakes or deviate from the plan. The fact that my carrot salad didn't turn out perfectly - in terms of aesthetics, at least - didn't detract from its overall appeal. In fact, it added a rustic charm to the dish, making it all the more endearing.

"WEBVTTKind: captionsLanguage: enplate a beautiful carrot right that's the plan you got it bud one minute ah the good old competition all right I'm touching the power Oh first of all I don't eat cooked carrots I think they're gross this is gonna end up in a small bowl to the side of this which will be reserved for a dog or something like that my thought process is that this dish is just gonna be judged on aesthetics I know I'm gonna take this carrot top off and throw it out anybody who tells you that carrot tops taste good are lying to you my plan is to make a harissa vinaigrette with harissa lemon juice olive oil I think I'm gonna go with a typical argentinian salad why not then I'm going to cut the cooked carrot in oblique shapes I'm gonna peel the raw carrot and then shave it into ribbons I'm gonna toss that with the dressing and finish it with some chopped pistachios some of the carrot tops and some a lot ho pepper and I think for a sec oh my god Gabi what did you do to the carrot I'm gonna do a carrot raita I think I'm gonna pair it with some hard-boiled eggs and make a little dressing with some olive oil lemon salt I kind of like the idea of just combining it too slicing them simply but then kind of arranging them in a sort of non hierarchical way on this plate and then just like killing them with some like cool toppings I think in the interest of time I'm gonna grab a mandolin with a julienne attachment and get some nice little matchsticks and kind of make a carrot wrap a so I'm gonna make kind of a mustardy vinaigrette and toss those together maybe a little nut and some cilantro in there and then just have like a little a little tuft on the plate okay can I gather a few things up where you give the mandolins in this joint salt Oh what's this what are you gonna mandolins guys well yeah he's guys no it's this stuff looks a lot closer than the spice cabinet he's got a little did he use this when you steal Andy's cutting board we'll start with that I stole this from Andy the other day that'll be handy Oh God Oh God just kind of pretend that didn't happen or whatever that's fine I can handle it I'm just looking for like a mandolin with a julienne or attachment like the julienne our blade I haven't been able to find one so far Oh use my Furyk hockey that I recommended earlier hey I was using this stuff for a marinade the other day and that's like basically the exact same stuff I'm gonna use here now is Carrie you sort of need the egg on a carrot and egg salad so I'm I'm disqualified I'm just looking for the little julienne or attachment for a mandolin well let me move my egg ease no no not like I know soup but I'm just wondering wait you're sick can I type my pores things in no yeah make a little dressing Dijon mustard pinch of salt please one namely this being time we're not being time here right black pepper a little bit of cilantro I'm not gonna use the mandolin at all anymore get the mandolin well I'm gonna from when I pick up my first ingredient maybe that carrots not gonna be my first thing that I pick up oh I'm trying to really do this in one minute because I took the challenge literally so being literal about it let's begin okay all right cool okay ready everyone ready I can add abuse okay okay three two one go ordinarily I'd like to soak these in ice water to get them kind of nice and crispy but time for that I'm not gonna do much to the carrot because I think carrots are amazing by themselves so off the season a little bit olive oil on there and we'll do a little bit of your cocky just for fun oh yeah right down to the line chef's done well it's a sad salad for one I was so hectic no can't take that out all right I you know it's not quite there I wanted some of the Greens kind of like more like dispersed evenly and I wanted to touch a soy sauce in there but it's fine it's got like honey lime juice olive oil got salts nori powder and it got gochugaru Korean chili flakes so honestly if I I mean captain might I you know ideally what I would do but there was enough time is for me I'd to place the carrots cut side down so they're all kind of act like they're standing up but I knew there was no time to do that so I just used a ring mold so it looks as clean as possible and I had a damp paper towel just to kind of make it but keep it tight cuz I think it was very easy for things to get loose it's maybe like a very small maybe a early course of a annoying kc menu but at least it looks like a dish and that's what I was going for okay this is something that I grew up eating it's a grated carrot salad with a chalk or tempered spices made with mustard seeds and because I couldn't find curry leaves I used little leaves of the Oh the leaves of the carrot which crisped up really nicely and then I hit it with some lemon juice and salt and that's it it's a really simple salad and it's really good can I fix in my teeny tiny representation of egg and carrot salad because you said it has to be mostly current I only put one piece of egg that's so bad looking right I think that I made a dip in a minute and it looks rustic a F and also colorful and very postmodern my thing with food is like it can't just be beautiful it has to taste good so I went a good amount of time making sure that there was flavor and maybe not that much time making it beautiful but if something is delicious it is beautiful do you know what I mean so that's that was my approach I'm not super mad at what I just made though I feel great about it I feel like I nailed it yeah I've paid for worse I feel like such a dick so yeah here we have carrots two ways we have them raw and then lightly steamed or poached whatever they did then we finished it with a little bit of salt and olive oil and Furyk hockey all right Bon Appetit it doesn't matter this really doesn't matter okay I mean it matters you guys but it also doesn't matter you know what I mean just a carrot it's couple carrotsplate a beautiful carrot right that's the plan you got it bud one minute ah the good old competition all right I'm touching the power Oh first of all I don't eat cooked carrots I think they're gross this is gonna end up in a small bowl to the side of this which will be reserved for a dog or something like that my thought process is that this dish is just gonna be judged on aesthetics I know I'm gonna take this carrot top off and throw it out anybody who tells you that carrot tops taste good are lying to you my plan is to make a harissa vinaigrette with harissa lemon juice olive oil I think I'm gonna go with a typical argentinian salad why not then I'm going to cut the cooked carrot in oblique shapes I'm gonna peel the raw carrot and then shave it into ribbons I'm gonna toss that with the dressing and finish it with some chopped pistachios some of the carrot tops and some a lot ho pepper and I think for a sec oh my god Gabi what did you do to the carrot I'm gonna do a carrot raita I think I'm gonna pair it with some hard-boiled eggs and make a little dressing with some olive oil lemon salt I kind of like the idea of just combining it too slicing them simply but then kind of arranging them in a sort of non hierarchical way on this plate and then just like killing them with some like cool toppings I think in the interest of time I'm gonna grab a mandolin with a julienne attachment and get some nice little matchsticks and kind of make a carrot wrap a so I'm gonna make kind of a mustardy vinaigrette and toss those together maybe a little nut and some cilantro in there and then just have like a little a little tuft on the plate okay can I gather a few things up where you give the mandolins in this joint salt Oh what's this what are you gonna mandolins guys well yeah he's guys no it's this stuff looks a lot closer than the spice cabinet he's got a little did he use this when you steal Andy's cutting board we'll start with that I stole this from Andy the other day that'll be handy Oh God Oh God just kind of pretend that didn't happen or whatever that's fine I can handle it I'm just looking for like a mandolin with a julienne or attachment like the julienne our blade I haven't been able to find one so far Oh use my Furyk hockey that I recommended earlier hey I was using this stuff for a marinade the other day and that's like basically the exact same stuff I'm gonna use here now is Carrie you sort of need the egg on a carrot and egg salad so I'm I'm disqualified I'm just looking for the little julienne or attachment for a mandolin well let me move my egg ease no no not like I know soup but I'm just wondering wait you're sick can I type my pores things in no yeah make a little dressing Dijon mustard pinch of salt please one namely this being time we're not being time here right black pepper a little bit of cilantro I'm not gonna use the mandolin at all anymore get the mandolin well I'm gonna from when I pick up my first ingredient maybe that carrots not gonna be my first thing that I pick up oh I'm trying to really do this in one minute because I took the challenge literally so being literal about it let's begin okay all right cool okay ready everyone ready I can add abuse okay okay three two one go ordinarily I'd like to soak these in ice water to get them kind of nice and crispy but time for that I'm not gonna do much to the carrot because I think carrots are amazing by themselves so off the season a little bit olive oil on there and we'll do a little bit of your cocky just for fun oh yeah right down to the line chef's done well it's a sad salad for one I was so hectic no can't take that out all right I you know it's not quite there I wanted some of the Greens kind of like more like dispersed evenly and I wanted to touch a soy sauce in there but it's fine it's got like honey lime juice olive oil got salts nori powder and it got gochugaru Korean chili flakes so honestly if I I mean captain might I you know ideally what I would do but there was enough time is for me I'd to place the carrots cut side down so they're all kind of act like they're standing up but I knew there was no time to do that so I just used a ring mold so it looks as clean as possible and I had a damp paper towel just to kind of make it but keep it tight cuz I think it was very easy for things to get loose it's maybe like a very small maybe a early course of a annoying kc menu but at least it looks like a dish and that's what I was going for okay this is something that I grew up eating it's a grated carrot salad with a chalk or tempered spices made with mustard seeds and because I couldn't find curry leaves I used little leaves of the Oh the leaves of the carrot which crisped up really nicely and then I hit it with some lemon juice and salt and that's it it's a really simple salad and it's really good can I fix in my teeny tiny representation of egg and carrot salad because you said it has to be mostly current I only put one piece of egg that's so bad looking right I think that I made a dip in a minute and it looks rustic a F and also colorful and very postmodern my thing with food is like it can't just be beautiful it has to taste good so I went a good amount of time making sure that there was flavor and maybe not that much time making it beautiful but if something is delicious it is beautiful do you know what I mean so that's that was my approach I'm not super mad at what I just made though I feel great about it I feel like I nailed it yeah I've paid for worse I feel like such a dick so yeah here we have carrots two ways we have them raw and then lightly steamed or poached whatever they did then we finished it with a little bit of salt and olive oil and Furyk hockey all right Bon Appetit it doesn't matter this really doesn't matter okay I mean it matters you guys but it also doesn't matter you know what I mean just a carrot it's couple carrots\n"