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Carrot Salad with Rye Crumble

Pickled carrots:
1 cup thinly sliced carrots
1 cup white balsamic
1/4 cup sugar
Pinch of salt
1 sprig of thyme
1 bay leaf

To pickle the carrots, combine the vinegar, sugar, salt and aromatics in a small, non-reactive pot and bring to a boil. Pour the boiling liquid over carrots and allow to cool to room temperature. Cover and reserve for future use.

Roasted carrots:
2 bunches carrots (Mokum are recommended)
1-inch piece fresh ginger, sliced
6 sprigs of thyme
1 Tbsp. grapeseed oil
Salt and pepper to taste

Wash the carrots and scrub the exteriors. If they are very fresh and small, then you will not need to peel. Toss with the ginger, thyme and grapeseed oil. Season with salt and pepper. Place on a baking tray and roast at 325 for 10-20 minutes. They should be cooked through yet maintain a toothsome texture. Cool to room temperature and reserve.

Lemon vinaigrette:
1/4 cup lemon juice
1 Tbsp. honey
1 tsp. Dijon mustard
2 ounces grapeseed oil
Salt and freshly ground pepper

Whisk together the lemon, honey and Dijon. Whisk in the grapeseed oil and season with salt and pepper. Reserve.

Rye crumble:
3 slices stale rye bread
2 Tbsp. butter
1 tsp. caraway seeds
Salt and pepper to taste

Pulse the rye bread in a food processor until it resembles breadcrumbs. In a 10-inch saute pan, heat the butter over medium heat until foamy. Add the breadcrumbs, caraway seeds and season with salt and pepper. Toast until crispy and crunchy, tossing every 30 seconds (approx. 5 minutes). Transfer to a paper towel to drain off excessive fat. Cool and reserve. To assemble the salad, you’ll need 8 ounces of Sweetgrass Dairy Lil Moo cheese (or other cow’s milk cheese), the reserved roasted and pickled carrots, dressing, fresh baby greens and rye crumble. Toss the roasted carrots with a spoonful of dressing and adjust seasoning with salt and pepper. Place five dollops of cheese onto a plate, and arrange the carrots over the cheese. Season the greens with a few drops of dressing, salt and pepper, then scatter over the carrots. Top with rye crumble. Serves 8.

Recipes and photo provided by Rolf And Daughters.

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