LUDO LEFEBVRE'S ROASTED-CARROT SALAD
At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer. But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine. Toasting the cumin for the carrots and the crème fraîche is very important, but don't worry if you can't find all the herbs for the garnish. Just one or two will bring pleasure.
Provided by Sam Sifton
Categories dinner, lunch, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400. Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.
- Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.
- Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.
- Remove carrots from oven, discard aromatics and set aside to cool.
- Meanwhile, make the vinaigrette. Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.
- Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.
- Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche. Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs across the top of the salad, and finish with a pinch or two of salt. Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.
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RubyLeona
[email protected]This salad is a great way to use up leftover carrots. It's also a healthy and delicious side dish.
noor rony
[email protected]I'm not a huge fan of carrots, but this salad changed my mind. The roasted carrots were so flavorful and the dressing was perfect.
Momena Akter
[email protected]This salad is delicious and healthy. I love that it's made with simple ingredients that I always have on hand.
Hannah Eklou
[email protected]I've made this salad several times and it's always a hit. It's a great way to get your kids to eat their vegetables.
Michelle M
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of sweet and savory flavors.
Emma gonzalez
[email protected]I made this salad for a potluck and it was a big hit! Everyone loved the roasted carrots and the dressing. I will definitely be making this salad again for future gatherings.
The Quiet Gamer
[email protected]This salad is a great way to use up leftover carrots. I had a few carrots that were starting to wilt, so I roasted them up and made this salad. It was a delicious and easy way to use up those leftover veggies.
Kyoko popcorn
[email protected]I'm always looking for new ways to cook carrots, and this recipe fit the bill. The roasted carrots were delicious and the dressing was tangy and refreshing. I served this salad as a side dish for grilled chicken and it was a hit!
Godfrey Mwaniki
[email protected]This salad was easy to make and very tasty. I used a combination of rainbow carrots and regular carrots, and they roasted up beautifully. The dressing was simple but flavorful. I would definitely make this salad again.
malik mustfa
[email protected]I'm not usually a fan of carrot salad, but this recipe changed my mind. The carrots were roasted until they were caramelized and slightly crispy, and the dressing was light and flavorful. I loved the addition of the pistachios and feta cheese. This s
Saraiki Murshad
[email protected]This roasted carrot salad is a game-changer! The combination of sweet, savory, and tangy flavors is absolutely delicious. I followed the recipe exactly and it turned out perfectly. The carrots were roasted to perfection and the dressing was spot-on.