2 oz. (4 Tbs.) unsalted butter
3 Tbs. mild honey, preferably organic
1/2 cup slivered almonds, toasted
1-1/2 Tbs. apple-cider vinegar
1/2 tsp. orange-blossom water, more to taste
2-1/2 Tbs. fresh lemon juice
1 fresh red Thai other small chile, halved, seeds and ribs removed, and thinly sliced
1/3 cup extra-virgin olive oil
Kosher salt
25 (4- to 5-inch long) young carrots (orange or a combination of red, purple, white and yellow), peeled and trimmed
1/2 cup plain yogurt (whole or low-fat)
2-1/2 oz. mâche (about 6 loosely packed cups)
Melt the butter in a 10- to 12-inch heavy frying pan over medium heat and cook until the butter turns brown and has a nutty fragrance; be careful not to burn it. Add the honey and swirl pan to incorporate, and then add the almonds. When the mixture is bubbling, add the vinegar (the mixture will sizzle and may splatter a bit), and orange-blossom water. Bring to a boil and continue to boil for 2 minutes. Remove the pan from the heat, add the chile and lemon juice, and then whisk in the oil until blended. Cool to room temperature and season to taste with salt.
Fill a 4-quart pot two-thirds full with water, add 1 tsp. salt, and bring to a boil. Add the carrots and simmer until just tender when pierced with a small sharp knife, about 8 minutes. Drain and run cold water over the carrots to cool slightly (they should still be warm). Pat them dry and halve each lengthwise. Transfer to a medium bowl and toss with 1/3 cup of dressing. Season to taste with salt.
Divide the carrots among salad plates. Top each with some of the mâche, and drizzle with the yogurt and the remaining dressing.
No comments:
Post a Comment