Rainbow Carrot Salad With Oranges And Basil

• 1 pound carrots, perferably mulit-colored
• 2 watermelon radishes
• 1 red beet
• 1 handful of Italian basil
• 3 oranges
• 1/2 pint ricotta salata, crumbled
• 1/4 cup cider vinegar, or more to taste
• 3 tablespoons extra virgin olive oil
• salt to taste--be generous.

1. Over a large bowl, shred carrots into ribbons with peeler. You can use a mandolin too, but I find the peeler works better with the carrots. Scrub the radishes and peel the beet and slice paper thin on the mandolin.
2. Whisk together the vinegar and oil, and a healthy hit of salt, then pour the vinaigrette over the veggies and toss to coat them. Let them sit in the fridge, tossing occasionally while they begin to soften.
3. Meanwhile, use a knife to cut the peel away from the oranges, and cut out the segments with a pairing knife.
4. When the root veggies have wilted but still have a nice crunch, taste them. I find this salad craves acid and have often added more vinegar at this point, but If it tastes too acidic add a bit more olive oil.
5. Throw in the oranges, crumble the cheese, and tear up the basil leaves over the salad and toss together again. Taste for seasoning one more time, and serve.

carrots, watermelon radishes, red beet, handful of italian basil, oranges, ricotta salata, cider vinegar, extra virgin olive oil, salt

Taken from food52.com/recipes/19757-rainbow-carrot-salad-with-oranges-and-basil (may not work)