The Whole Carrot Salad
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 2 hr 15 min
- Active: 1 hr 5 min
Ingredients
Carrots and Lentils:
1 bunch rainbow carrots or 3 bunches baby rainbow carrots, tops reserved, peeled
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon crushed coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon Aleppo chile
1/2 teaspoon Urfa chile
2 teaspoons kosher salt
Freshly ground black pepper
1/2 red onion, chopped
1 cup black (or any color) lentils, rinsed
2 sprigs fresh thyme
Seeds:
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 teaspoon olive oil
2 tablespoons sesame seeds
1/2 teaspoon dry roasted cumin seeds
1/2 teaspoon dry roasted fennel seeds
Pinch Aleppo chile
Pinch Urfa chile
Kosher salt
Pesto and Yogurt:
2 cups carrot top leaves
2 to 4 cloves garlic
1 bunch fresh Italian parsley
1/2 cup olive oil
Kosher salt
1 cup plain Greek yogurt (0 or 2 percent)
Vinaigrette:
1/2 cup olive oil or other oil, such as canola
3 tablespoons sherry vinegar
2 teaspoons honey
1 teaspoon orange flower water, optional
1/2 teaspoon kosher salt
Freshly ground black pepper
Zest and juice of 1 tangerine or orange
Directions
Special equipment:
a mandoline- For the carrots and lentils: Preheat the oven to 350 degrees F.
- Slice half the carrots into thin slices with a mandoline. Reserve in cold water and keep refrigerated.
- Cut the remaining carrots into bite-size pieces or halve them lengthwise and toss with 1 tablespoon of the olive oil along with the cumin, coriander and fennel seeds, 1/4 teaspoon each of the Aleppo Urfa chile, 1 teaspoon salt and a little black pepper. Transfer to a baking sheet and cover. Roast for 20 minutes. Remove the lid and continue to roast until browned, about 5 minutes. Set aside.
- Cook the red onion with the remaining tablespoon olive oil in a medium saucepan over medium-high heat until softened, about 3 minutes. Add the lentils, thyme sprigs and 2 cups water. Cook for 20 to 30 minutes on a simmer, adding more water as necessary. Season with freshly ground pepper, the remaining teaspoon salt and remaining 1/4 teaspoon each Aleppo and Urfa chile. Set aside.
- For the seeds: Preheat the oven to 325 degrees F.
- Toss the pumpkin and sunflower seeds together with the olive oil on a baking sheet and toast them, raking every 5 minutes, for 10 to 15 minutes.
- Dry roast the sesame seeds either in the oven or on the stovetop until toasted. Add the cumin and fennel seeds and toss to combine. Turn off the heat.
- Mix all the seeds together with the Aleppo and Urfa and a little salt in a medium bowl. Set aside.
- For the pesto and yogurt: Blanch the carrot top leaves, garlic and parsley in boiling water until brightened in color, about 1 minute. Drain and rinse under cold water.
- Combine the blanched carrot tops, garlic and parsley with the olive oil, a pinch of salt and 1/2 cup reserved toasted seeds in a blender. Swirl the pesto with the Greek yogurt and set aside until ready to use.
- For the vinaigrette: Add the olive oil, sherry vinegar, honey, orange flower water if using, salt, pepper to taste and tangerine juice and zest. Blend until thoroughly combined. Set aside.
- For serving: Drain the raw carrots well and toss with about a third of the vinaigrette in a bowl and set aside. Toss the roasted carrots with about another third of the vinaigrette. Toss the lentils with the remaining third of the vinaigrette.
- Set a large spoonful of the lentils in the bottom of a large serving bowl. Set a large spoonful of the pesto-yogurt mixture on one side. Pile the roasted carrots over the rest of the lentils. Top the roasted carrots with the dressed raw carrots. Sprinkle more of the roasted seeds on top and serve. Repeat to make more bowls.