Cutting vegetables into long, thin ribbons not only changes their appearance, but also their texture, making it possible to savor a bit of more than one vegetable at a time and increasing their ...

This scallop salad has a touch of finesse about it ... Add the orange juice, thyme and tarragon to make the dressing. Place the carrot ribbons in the dressing. Gently fry the carrot slices ...

Add the carrot ribbons and pickled shallots and sprinkle ... season with a pinch or two of salt and pepper. Drizzle on the salad and toss gently. Add the avocado and toss very gently.

This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette ...