Wash and dry
one bunch carrot greens, stems removed
Bring a pot of salted water to a boil and parboil the greens for 3 minutes. Remove the greens from the boiling water and immediately put into an ice bath, a bowl filled with water and ice, to stop the cooking process.
Once cooled, squeeze the greens out and add to a fresh bowl of cold water. Keep refrigerated for 24 hours, changing the water 2 or 3 times. This takes away the bitterness of the greens.
In a small bowl whisk together
1/4 cup rice wine vinegar
3 tablespoons sesame seed oil
1/4 cup soy sauce
3 tablespoons evaporated cane juice or sugar
1 teaspoon salt
1/2 teaspoon ginger, plus more to taste (I think fresh ginger would be fabulous, but had none in the house.)
After your last water change, squeeze out the greens and toss with the prepared dressing and
3 scallions, finely chopped
Let the salad sit at room temperature for 30 minutes before serving with
1/4 cup toasted sesame seeds
Serve this to people you love!