Roasted Carrot Salad
Source: Sarah Henkin, CUESA's Market Chef
This recipe was prepared for the Food Wise Booth on February 15, 2011
1 bunch carrots, tops removed and scrubbed
¼ pound maitake mushrooms, gently wiped clean and separated into bite size pieces
Sea salt, to taste
Freshly ground black pepper, to taste
½ tablespoon ground coriander seeds
1 tablespoon parsley
1 tablespoon cilantro
1 clove garlic, grated
1 Meyer lemon, zested and juiced
2 tablespoons Crème Fraiche
Large handful baby mustard greens, washed and dried
1. Preheat oven to 425º. If the carrots are large, dice or chopped them into large chunks or coins of a consistent size (if the carrots are small, they can be used whole). Put a sheet pan large enough to hold the carrots and mushrooms in the oven. In a bowl, toss the carrots with sea salt, black pepper, ground coriander and olive oil to coat. In a separate bowl toss the mushrooms with olive oil, salt and pepper. Add both of the vegetable to the hot sheet pan, keeping them separate (the mushrooms will cook faster than the carrots.) After about 15 minutes check the mushrooms, they should be tender and slightly golden, remove from sheet pan. Continue to roast the carrots until they are tender, another 10 or so minutes.
2. Meanwhile, make the dressing by adding the herbs, garlic, and lemon zest and juice to a small bowl. Whisk together and slowly drizzle in olive oil until you have a desired consistency. Taste and add salt, pepper, and more lemon juice as desired.
3. Add mustard greens to your serving bowl, toss with warm carrots and mushrooms. Add enough dressing just to coat. Toss with croutons and serve.