The Daily Dish

Pete Evans' Baby Carrot Salad


Baby Carrot Salad

baby carrot salad
Baby Carrot Salad (Photo: Scott Phillips)
Makes 4-6 servings
by Pete Evans

Orange-blossom water is a lovely staple of Moroccan cooking, but its brightness may overpower the carrot salad if not used judiciously. Try a bit less than called for in the recipe, and add to taste.

2 oz. (4 Tbs.) unsalted butter
3 Tbs. mild honey, preferably organic
1/2 cup slivered almonds, toasted
1 1⁄2 Tbs. apple cider vinegar
1⁄2 Tbs. orange blossom water
2 1⁄2 Tbs. fresh lemon juice
1 fresh red Thai other small chile, halved, seeds and ribs removed, and thinly sliced 1/3 cup extra-virgin olive oil
Kosher salt
25 (4 to 5 inch long) young carrots (orange or a combination of red, purple, white and peeled and trimmed
1⁄2 cup plain yogurt (whole or lowfat)
2 1⁄2 oz. mache (about 6 loosely packed cups)

Melt the butter in a 10- to 12-inch heavy skillet over medium heat and cook until the butter turns brown and has a nutty fragrance, be careful not to burn it. Add the honey and swirl pan to incorporate, and then add the almonds. When the mixture is bubbling, add the vinegar (the mixture will sizzle and may splatter a bit), and orange blossom water. Bring to a boil and continue to boil for 2 minutes. Remove the pan from the heat, add the chile and lemon juice, and then whisk in the oil until blended. Cool to room temperature and season to taste with salt.

Fill a 4-quart pot 2/3 full with water, add 1 tsp. salt, and bring to a boil. Add the carrots and simmer until just tender when pierced with a small sharp knife, about 8 minutes. Drain and run cold water over the carrots to cool slightly (they should still be warm). Pat them dry and halve each lengthwise. Transfer to a medium bowl and toss with 1/3 cup of dressing. Season to taste with salt. Divide the carrots among salad plates. Top each with some of the mache, and drizzle with the yogurt and the remaining dressing.

Pete Evans
Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete’s food career began at 19 when, with his brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton. For his debut television series in the U.S., Pete will host the new PBS series Moveable Feast with Fine Cooking premiering September 21 at 1pm on WGBH 2.

For more great recipes from Moveable Feast with Fine Cooking, visit the Fine Cooking website.


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