Ludo Lefebvre’s Roasted-Carrot Salad
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½teaspoon ground cumin
- 1½pounds small carrots, approximately5 inches in length, scrubbed clean andtops trimmed
- 1bay leaf (fresh, scored)
- 1head garlic, cut in half
- 5 to 7sprigs fresh thyme
- ⅓cup extra-virgin olive oil
- Kosher salt and freshly ground blackpepper to taste
- 2blood oranges, juiced
- 1tablespoon white vinegar
- 1tablespoon granulated sugar
- ½teaspoon kosher salt
- ⅓cup extra-virgin olive oil
- 1cup crème fraîche
- 1tablespoon fresh lemon juice
- 2teaspoons ground cumin
- Pinch kosher salt
- ½small red onion, thinly sliced
- 1tablespoon roughly chopped roastedalmonds
- 2blood oranges, cut into supremes
- 1tablespoon finely chopped fresh parsley
- 1tablespoon finely chopped tarragon
- 1tablespoon finely chopped chervil
- 1tablespoon finely chopped chives
- Kosher salt or fleur de sel
For the Carrots
For the Blood-orange Vinaigrette
For the Cumin Crème Fraîche
For the Salad
Nutritional analysis per serving (4 servings)
795 calories; 49 grams fat; 11 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 5 grams polyunsaturated fat; 88 grams carbohydrates; 22 grams dietary fiber; 47 grams sugars; 10 grams protein; 2065 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together. Sprinkle ½ teaspoon cumin over the carrots, and mix again.
- Step 3
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.
- Step 4
Remove carrots from oven, discard aromatics and set aside to cool.
- Step 5
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.
- Step 6
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.
- Step 7
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.
Private Notes
Comments
If you're looking to spend 30 minutes making this instead of 2 hours, here's my shortcut version. Roast the carrots with salt, pepper, and thyme (dried is fine). For the vinaigrette, just combine a little juice, white wine vinegar, olive oil, and salt/pepper. The recipe amounts make way too much. For the creme fraiche, just squeeze in some lemon juice and sprinkle in some cumin and salt. No need to supreme the blood oranges - slices are fine. For herbs, basil and parsley work really well.
You can't possibly "discard the aromatics"! Pop the garlic out of the pods and store it in leftover vinaigrette and some more olive oil. Great on the next salad.
The roasted carrots (and yukon gold potatoes) alone were delicious... I pared this recipe down using only I tablespoon olive oil with the recommended herbs, spices and garlic. I added a 1/4 teaspoon of aleppo pepper flakes and tossed 1/2 carrots and 1/2 diced yukon gold potatoes in the oil mixture and roasted as directed. I served the mix warm from the oven to rave reveiws.
Made as written with the exception of using fennel fronds in lieu of chervil because I couldn’t find them fresh. It was a relatively easy/quick preparation on a weeknight for an extremely delicious side dish. Served alongside pan seared duck breast, and used the roasted aromatics for mashed potatoes. Love chef Ludo and Petit Trois!
The creme fraiche went well with the roasted chicken I served this with. The carrots and vinaigrette were also delicious, but the blood orange slices did not add to the dish for the amount of effort to cut them. I used pepitas instead of almonds which were a great substitute. Very attractive dish.
I roasted carrots (40 min), watermelon radishes (15 min) and kale (10 min, tossed with Olive oil and vinegar) I made the base with cottage cheese. Dressing with 1 Cara Cara orange. Topped with red onions, dill and chives. And some chopped roasted peanuts. Yum