Best Carrots Oranges & Raisin Salad
This is not your everyday carrot and raisin salad.
This is a cooking method I learned from the book "How to Dress an Egg" on how to "oven poach" vegetables in olive oil.
We did it with the poached leeks....and now with carrots.
In a pan with a tight lid, olive oil and kosher salt. Low temp. Easy.
Ned suggests you use a shallot or garlic flavored oil, so I just sliced a large shallot and put it in the pan with the carrots.
The recipe calls for fenugreek (?), which I don't have, so did not use. Instead, I used a dash of maple syrup (which I found on a website as a substitute for fenugreek).
Whole Foods always seems to have these beautiful heirloom carrots from California, and blood oranges....so not only is the salad tasty, it is beautiful, with the mix of colors.
Here's how to make it:
Best Carrot, Orange & Raisin Salad (adapted from How to Dress and Egg):
For the oven cooked carrots:
2 bunches of heirloom carrots, trimmed and sliced in half
4 tbsp olive oil
In a Dutch oven, lay the carrots side by side and drizzle w/ the olive oil, kosher salt and sliced shallot.
Cover the pot with foil or parchment paper and seal the lid tight.
Cook the carrots in a 300F oven for 30 minutes.
There you have it.
Prepare the orange and raisin salad:
1/3 cup of golden raisins
3 tbsp white wine vinegar
2 oranges, supremed (peeled and cut into segments, removing the pith) *(I used blood oranges and regular oranges for color along with the heirloom carrots)
1 tsp cumin
1/2 tsp ground fenugreek (I substituted maple syrup)
Mix the salad ingredients together in a bowl, letting the excess juices of the oranges drip into the bowl. Season with sea salt & pepper. You can make this ahead of time.
Put it all together:
Place the oven cooked carrots on a platter and spoon the orange raisin salad over the carrots.
1 tsp aleppo pepper
1/2 cup of fresh dill
1/2 cup of fresh cilantro
1/3 cup of toasted slivered almonds
Pretty fantastic. This would be gorgeous for Thanksgiving.