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Purple carrot ribbons with lavender and walnuts
This is anything but your typical carrot salad! Thin ribbons of purple carrot are enhanced by a dressing of earthy carrot juice, sweet honey, tart red wine vinegar, and floral lavender.
SERVES
4
TO
6
Ingredients
Vinaigrette
- 2 cups (470ml) carrot juice
- 2 tablespoons (30ml) honey
- 1 tablespoon (15ml) red wine vinegar
- 2 tablespoons (10ml) fresh rosemary, chopped
- 1 teaspoon (5ml) dried lavender
- 1/3 cup + 1 tablespoon (105ml) walnut oil
- Salt and black pepper, to season
Salad
- 1 pound (454g) purple carrots, trimmed
- 2 1/2 cups (590ml) mixed greens
- 1/2 cup (120ml) loosely packed red oak lettuce (or other baby leaf lettuce of choice)
Serve
- 1-2 oz (28-57g) Pecorino Romano, shaved into long ribbons
- Toasted walnuts, for garnish
Directions
Vinaigrette
- In a small saucepan, combine the carrot juice, honey, vinegar, rosemary, and lavender, and bring to a boil.
- Reduce heat and simmer until reduced by three-quarters, 10 to 15 minutes.
- Strain and reserve the carrot juice, and discard the solids. Cool completely.
- In a small bowl, using an immersion blender, blend together the reduced carrot juice, rosemary, and lavender.
- Slowly stream in walnut oil while blending to emulsify.
- Season with salt and pepper. Set aside.
Salad
- With a vegetable peeler, shave the carrots into long wide ribbons. If not used right away, keep crisp in cold water (draining and patting very dry before assembling the salad).
- Toss together the carrots, mixed greens, and red oak lettuce.
Serve
- Dress the carrot-greens mixture with the Vinaigrette and season with salt and pepper.
- Transfer to a serving dish and garnish with Pecorino and toasted walnuts.
- Serve immediately. Enjoy!
