carrots have such a delightfully sweet flavor that an acidic, bright, vinegary pistou really balances out their natural flavors. while roasting carrots is much more popular, I think blanching them lets their natural sweetness come through a little more without the oiliness that roasting can impart. this recipe is (also) adapted from ilene rosen’s saladish, a vegetable-forward seasonal cookbook that is my new fave.
carrot-top pistou is quite literally a pesto made of carrot tops, so if you buy carrots at the farmers market, save the tops for carrot-top pistou.Print
a bright, root-to-tip carrot salad
- 2 bunches of colorful carrots w/ their tops still on
- carrot top pistou
- 1-ish cup of carrot tops
- 2 garlic cloves
- 1–2 tsp of dijon mustard
- salt & pepper
- fruity olive oil
- boil a large pot of water and add a palmful of salt. prepare an ice bath
- trim and peel the carrots; blanch the carrots for 5 mins. toss into the ice bath when done.
- in a food procesor, pulse to combine the carrot tops, garlic, dijon mustard, salt and pepper. stream in olive oil until just formed into a pesto-y consistency. taste + adjust seasoning as needed
- plate with carrots + pistou + a fleck of maldon salt.
Keywords: carrot, roasted carrots, carrot salad, salad