Carrot, grapefruit and tapioca salad

I did a dinner for Eat for Equity the other night.  It was a three course vegetarian dinner and I made a salad based off of a salmon ceviche dish I made a while back.  It uses a cool tapioca technique that I learned from the dinner we did at Governor in Brooklyn.  Enjoy!

  • 2 lbs large carrots
  • ½ cup small pearl tapioca
  • 1 shallot (minced)
  • 1 watermelon radish thinly sliced on the mandolin
  • 1 cup grapefruit juice
  • 1 tablespoon honey
  • 3 tablespoons fish sauce
  • 2 tablespoons coriander seeds
  • 2 tablespoons butter
  • salt
  • microgreens


Blanch the carrots in salt water for 10 minutes.  Remove from the water and let them cool at room temperature.


Bring water to a boil.  Add tapioca and cook for 5 minutes.  Pour through a strainer and run cold water through the tapioca, swishing it around with your fingers.  After it has cooled, add ½ cup grapefruit juice and 2 tablespoons of fish sauce.  Let sit for 10 mintues.


Peel the blanched carrots and cut them into a small dice.  Mix the minced shallot,  tapioca, additional fish sauce, honey and grapefruit juice with the carrots.


Fry 2 tablespoons of coriander seeds in 2 tablespoons of butter.  Let the butter turn slightly brown before adding the coriander, then turn the heat down and let the seeds cook for 1 minute.  Then strain and salt liberaly.


Garnish the carrot/tapioca  mixture with the grapefruit segments, microgreens,  sliced watermelon radishes and some microgreens.  Serves 4.