Amazing? yes it is! And in this blog I am only going to share culinary crushes! This recipe is a big one! It can appear a little bit complicated because of the long list of ingredients but it’s really worth it.
I have already impressed some of my guests with this recipe in the past. I encourage you to do the same. It’s an explosion of flavors!
This recipe comes from cook Ali Waks Adams.
For the vinaigrette
1 squeeze lemon juice
1 shallot minced
Fresh thyme leaves
1 really small garlic clove minced
Salt and peper
For the salad
1 tablespoon sliced almonds
1 teaspoon ground cumin
2 dried dates
1 teaspoon lemon juice
4 carrots of each color (purple, yellow and orange)
A handful of arugula
Mint leaves and italian parsley
Put sliced almonds and dates with cumin lemon juice & salt on a pan and toast over medium heat. This preparation should look rustic.. reserve (can be done a day ahead)
To make the vinaigrette… combine shallots, garlic, thyme, lemon juice, honey, salt and pepper; slowly whisk in oils till emulsified.. taste, adjust seasoning to taste (can be done a day ahead)
Wash the carrots, peel off & discard the first layer.
Using a vegetable peeler continue to peel the carrots down to the core creating ribbons; let the carrot ribbons fall into cold water to keep crisp. When all the carrots are done, drain and dry well (can be done a day ahead. If so, keep the carrots in water in the fridge until ready). Be careful, put the purple carrot in a different bowl, otherwise colors will be mixed!
Wash and dry arugula and herbs.
To serve: combine carrots, arugula with 2/3rd of vinaigrette, almonds and dates. Adjust the quantity of vinaigrette to taste.