taragon vinegar

Market Matters- Roasted Carrot Salad, Something From Everyone

07 Feb 2010
Fresh colorful carrots

Carrots are a year 'round item at the Hollywood Farmers Market. But this time of year particularly beautiful carrots can be found in an array of colors, sizes and shapes. I love the little round French carrots; so sweet and carroty. They are the perfect size to pop in your mouth like a little carrot bon-bon, and that’s exactly what I do with them.

So this week I chose carrots for my Market Matters post. Not just any carrot however, I chose a variety of the most unusually colored carrots I could find. Because once you get out of the PigglyWiggly you will discover that there is way more to a carrot than orange. There are red carrots, purple ones, even yellow, white, and two-toned varieties.

You needn’t be frightened of these carrots. They are not some mutinized hybrid with a lot of genetic hanky-panky going on. Nope, most of these carrots are heirlooms.

Sippity Sup Continues »
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Spicy Roasted Carrot, Goat Cheese & Avocado Salad

Spicy Roasted Carrot, Goat Cheese & Avocado Salad
By jgreghenry Published February 6, 2010
Prep time: 45
Yield:1 ()

Ingredients:

  • 0.5 t cumin seeds
  • 1 t anise seeds
  • 1 t black sesame seeds
  • 0.5 t crushed red pepper flakes (to taste)
  • 2 clv garlic, minced
  • 1 orange, zested and then cut in half
  • 2 T extra-virgin olive oil
  • 2 T taragon flavored vinegar
  • 0 raw mustard greens (or other bitter green)
  • 0.5 t kosher salt, plus 1 tablespoon for the boiling water
  • 4 oz goat cheese, softened and crumbled
  • 1 small bunch of watercress, washed and trimmed of thick stems
  • 2 thick slices of toasted rustic bread, cut into 1-inch cubes
  • 2 T milk or cream (optional)
  • 0.5 lb carrots, scrubbed and halved lengthwise
  • 1 avocado, peeled and thinly sliced

Directions

Preheat oven to 350 degrees F. In a small pan set over medium heat toast the seeds until fragrant, 1 or 2 minutes. Divide the seeds in half and set aside separately. Using a mortar and pestle crush 1/2 of the toasted seeds, red pepper flakes, and salt until the seeds are well pulverized. Add the minced garlic, orange zest and the olive oil. Continue to work the mixture into a well incorporated, but slightly chunky, paste. Bring a large pot of water to a boil; add about 1-tablespoon salt and the halved carrots. Boil the carrots until barely cooked about 7 minutes. Drain them in a colander and transfer them to a parchment lined baking sheet. Spread the spice paste on top of the carrots while still hot; tossing to get the carrots well coated. Place the zested orange halves onto the baking sheet cut side up. Roast them all in the oven until the carrots are browned and fully cooked, about 25 minutes. In the mean time, peel and slice the avocados; tossing them in the vinegar until ready to serve the salad. Blend the goat cheese and milk or cream in a small bowl until creamy, thick and well blended. Set aside until ready to serve. This step is optional; you may choose to simply crumble the cheese on top. To serve, spread the greens across a serving platter. Top them with the hot carrots and cool avocado slices, mounding (or sprinkling) the goat cheese and the watercress on top. Followed by the toasted bread cubes. Squeeze the juice of the roasted oranges over the salad, discarding the rinds. Sprinkle the remaining toasted seeds on top and serve warm.

Notes:

serves 2 Source: Inspired by Jamie Oliver and Smitten Kitchen