suntimes
GRACIOUS
Weather Updates

CARROT RIBBONS WITH SORREL PESTO AND CRUMBLED GOAT CHEESE

Carrot Ribbons with PesGoCheese.

Carrot Ribbons with Pesto and Goat Cheese.

storyidforme: 39091260
tmspicid: 14511242
fileheaderid: 6626361

Updated: November 6, 2012 10:00AM



MAKES 6 FIRST-COURSE SERVINGS

Dressing:

4 tablespoons extra-virgin olive oil

1 tablespoon unseasoned rice vinegar

¾ teaspoon kosher or fine sea salt

½ teaspoon freshly cracked pepper

Sorrel pesto:

2½ cups lightly packed, roughly chopped sorrel, baby arugula or watercress

2 large garlic cloves, chopped

1/3 cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)

¼ cup pine nuts

1½ teaspoons fresh lemon juice

½ teaspoon kosher or fine sea salt

2/3 cup extra-virgin olive oil

Ribbons:

2 large garlic cloves, crushed

2 tablespoons kosher or fine sea salt

5 large carrots (about 1½ pounds), trimmed and peeled

4 ounces fresh goat cheese

For dressing: In small jar with tight-fitting lid, combine oil, vinegar, salt and pepper. Cover tightly and shake vigorously to blend. Taste and adjust seasoning. Set aside until ready to serve.

For pesto: In food processor, combine sorrel (or baby arugula or watercress), garlic, Parmesan, pine nuts, lemon juice and salt; process until finely chopped. Stop machine once or twice to scrape down sides of bowl with rubber spatula. With machine running, pour oil through feed tube and process until sauce is combined. Set aside. (Pesto can be transferred to jar with tight-fitting lid and refrigerated for up to 3 days. Remove from refrigerator 45 minutes before serving.)

Fill a large pot ¾ full of water. Add garlic and salt; bring to boil over high heat. Have ready large bowl of ice water and pair of tongs to remove carrots quickly after blanching. Using vegetable peeler (preferably one that is sharp and serrated), firmly peel each carrot lengthwise to create long ribbons, rotating carrot so ribbons are all the same width. Stop peeling when you reach core, then discard the core.

Add carrot ribbons to boiling water; cook until crisp-tender (about 1 minute). Using tongs, transfer carrots to ice water to cool (about 2 minutes). Drain thoroughly and then wrap carrots in several thicknesses of paper towel to dry. (Carrot ribbons can be wrapped in dry paper towels, slipped into a lock-top plastic bag, and refrigerated for up to 1 day before continuing.)

Place carrot ribbons in bowl. Give dressing a last-minute shake; pour over carrot ribbons, and toss to coat evenly. Make a pile of carrot ribbons in center of each salad plate. Drizzle spoonful or two of pesto in circle around each plate. Divide goat cheese into small dollops and scatter dollops evenly over carrot ribbons. Serve immediately.

From Roots by Diane Morgan



© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.