Carrot and citrus salad
List of ingredients
Serves 3- 4
6 nice-looking carrots (of different colors if possible)
2 oranges
2 grapefruit
750 ml water
2 tsp Bourgogne honey
200 ml Chardonnay vinegar
4 tsp coriander seeds
1 cardamom pod
4 black peppercorns
1 small cinnamon stick
1 small fresh ginger root
20 g sugar
20 g unsalted pistachios
Fleur de sel
Chives
Sommelier’s tip
Petit Chablis
The flavors may be complex, but they are also subtle and delicate. A Petit Chablis would bring tension and a touch of fruit that would chime with the citrus. A younger Petit Chablis would also add some vigor to provide a wonderful counterbalance with the sweet and sour flavors of the caramelized pistachios with the sea salt.
Method
Peel the carrots.
Cut the fruit into segments, without the pith.
Slice the carrots into long strips using a mandoline or a peeler.
Combine the vinegar, honey, water, herbs, and spices and bring to a boil.
Meanwhile, melt the sugar in a pan and make a light caramel.
Add the pistachios and when coated, pour the mixture onto a sheet lined with baking parchment and sprinkled with sea salt.
Cover with another sheet of baking parchment, roll out the mixture, and set aside in the refrigerator.
Strain and pour the hot broth onto the carrot slices to infuse but not cook them.
Drain the carrots and set aside in the fridge.
Arrange all the ingredients on the plate with some chopped chives for a touch freshness.
Chef’s tip
A hot infusion as described here is quick and easy but you can also infuse the carrots cold, leaving them in the broth for 24-48 hours. Ideally, you should do a fast, cold infusion by vacuum-sealing the carrots with around 200 ml of broth.
The author of this recipe
This recipe was created by Arnaud Valour.
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