Heirloom Carrot Salad, Yogurt, Almond & Honey Dressing
Quite simply a beautiful dish. The almond and honey dressing really lifts the carrots to a new level. Please try it. This looks spectacular plated individually or on a big platter for the center of the table.
NotesIf purslane, fenugreek and/or nasturtium leaves and flowers aren't readily available, you could just use Italian parsley, baby basil shoots and some small arugula leaves.
Serves4 as an entrée or as a salad to share
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturenutty, savory, sweet
Type of Dishsalad, vegetable
- 20 small heirloom carrots (purple, white and orange varieties or just use small Dutch carrots), washed and trimmed (but not peeled)
- 3/4 cup organic plain yogurt
- 1/2 bunch fenugreek or purslane, picked and washed
- 8 small nasturtium leaves
- 8 nasturtium flowers (any color)
- Almond & Honey Dressing:
- 3/4 cup organic raw almonds, roughly chopped
- 3 tablespoons butter
- 3 tablespoons honey (I use orange blossom)
- 1 tablespoon chardonnay vinegar
- 1 tablespoon orange-flower water
- Juice of 1 lemon
- 1 long red chili, sliced
- 1/3 cup extra virgin olive oil
- Sea salt
For the almond and honey dressing, place the almonds and butter in a 4-cup capacity saucepan. Place over medium heat and gently warm until the butter starts to foam. Keep it on the heat and when the butter turns a hazelnut color (beurre noisette), add the honey. Bring to a boil, then reduce by one-fifth. Add the vinegar, orange-flower water and lemon juice, bring to a boil, turn down the heat and cook gently for 3 minutes. Pull off the heat, add the chili, olive oil, and a pinch of salt and mix thoroughly. Set aside to cool. This dressing will keep in the fridge for up to 2 months--just gently warm before using.
Place the carrots in a saucepan of cold salted water and bring to a boil. Turn down to a simmer and cook for 8 minutes or until tender. Test the carrots with a sharp knife to see if they're cooked. Drain, then while the carrots are still hot, cut the larger ones in half, place in a bowl and toss in 3 tablespoons of the dressing.
To assemble, place one-quarter of the yogurt on each plate, then assemble the carrots on top. Dress with a little more dressing (making sure to scoop some of the almonds up) and scatter over the herbs and flowers.