Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Fig and Lemon Verbena Pots de Crème
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

 

In recent years, rainbow hued carrots have proliferated at our local markets. From the palest white to sunshine yellow, from dark purple to ruby red, and of course, the classic orange carrot, they are hard to resist. Each has its own flavor and some varieties are noticeably sweeter than others. The carrot shavings transform salads into colorful edible sculptures of crunchy curlicues.

Serves 8 people

3 tablespoons olive oil
Zest and juice of 1 lemon
Pinch of coarse sea salt
4-5 grinds black pepper
½ lb (about 4 or 5 medium) multi-colored carrots — peeled
2/3 cup sprouted peanuts
½ cup golden raisins 1 cup loosely packed fresh mint leaves

1.    In a medium salad bowl, whisk together the olive oil, lemon juice, lemon zest, salt and pepper to form an emulsion. Place salad utensils over the vinaigrette.

2.    Using a vegetable peeler, shave the carrots into long, thin ribbons. Place the carrots, peanuts, raisins and mint on top of the salad utensils.

3.    When ready to serve, toss the salad well to coat with the vinaigrette.

 

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