Despite what you may have heard, carrot greens are not poisonous. And all you have to do to take them from unruly to proper salad is to give them a blanch—aka a dunk in boiling water, rinse, squeeze, and chop. This trick works well with other hardier leafy greens too, or other cold, cooked vegetables, tofu, or meats in the genre of salads known as liang ban—especially with a dressing as simple and powerful as this one. Adapted slightly from <a href="https://www.amazon.com/Cooking-South-Clouds-Recipes-Province/dp/1909487783/?tag=food52-20"><strong>Cooking South of the Clouds</strong></a> by Georgia Freedman (Kyle Books, 2018).

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