I was so ecstatic to see one vendor in Carbon Public Market this morning selling finger-like size carrots. Finally I saw one and didn’t think twice to grab one. I bought half a kilo for P10.00 while the huge sized, good skinned variety peg a bit higher at a price of P50.00/kilo. I think the old man doesn’t know the value of what he is selling. The first thing that came up my mind is that full-grown carrots had this distinct taste most of us loathe it, but the week-old is expected to taste much sweeter and better. And they are good for salads.
So when I arrived home, this is what I prepared for my mid-morning breakfast: a bowl of fresh iceberg lettuce, mixed with crunchy cucumbers, whole baby carrots and green mango bits in red bugnay and honey vinaigrette. This is also my first time to use the bugnay juice as a salad dressing!
Verdict? I love those week-old tiny crunchy carrots that much. I can eat a lot of this vegetable without noticing its awkward aftertaste. And bugnay makes great vinaigrette too, making your salad more attractive because of its red-purplish color.
How to prepare the baby carrots:
If you can manage to remove the skin it will be good, but if not, don’t worry it can be eaten with its skin on. Just carefully wash and clean the carrots, chill and mix with the salad greens.
How to prepare the Honey Bugnay Vinaigrette:
In a bowl, mix ¼ cup bugnay juice, a few tablespoons of white wine vinegar to achieve desired sourness, 3 tbsp wild honey, 4 tbsp extra virgin olive oil, a dash of salt and pepper to taste. You can adjust the sweetness according to your preference. Mix well and toss it to your prepared salad.
In preparing the Bugnay Juice: boil half kilo of berries in a 5 cups of water for 30 minutes. Mashed the cooked berries and let it simmer for few minutes until reduced. Our aim is to get only at least 2 cups of the juice. Strain the pulp and the seeds, place the concentrated juice in a container and refrigerate.