;

Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.


Recipe and Article by Myrica Von Haselberg of Horno Magico

Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.

As soon as the tiniest violin in the world is done playing this song just for me, I will describe for you my solution. . . . sweet, sweet carrots. Make a run to the winter farmers market and get some right now, and if you can find the many hued varieties, so much the better! If you can only get some bagged up juice carrots fret not, their potential will be exploited to the utmost here. Create depth of flavor and pleasantly contrasting textures with this extremely satisfying salad.



Late Winter Carrot Salad
Serves 4-6
3 lbs carrots, cut lengthwise into sticks as large as a pencil
2 TB olive oil
1/2 tsp sea salt
1 tsp of fennel seed
1 tsp of coriander
freshly ground black pepper
2 sweet, fresh oranges
half of an avocado
squeeze of lime juice
finely diced cilantro

Toss these together on a parchment covered baking sheet, then spread them out so that they do not touch one another. You might need to use 2 baking sheets. Roast in a 425 degree oven until they are tender and very dark in some places.

Meanwhile, place 1 tsp of fennel seed and 1 tsp of coriander in a small pan over medium heat. When they darken a bit and smell toasted, tilt them into a mortar and grind finely with a pestle. Add a half teaspoon of freshly ground black pepper. Toss this spice mixture with the carrots when they are finished baking, and set aside.

Cut the peel and white membrane off the outside of your oranges. Then cut them crosswise into thin circles.

After removing the carrots from the oven turn the heat down to 350 and roast 1/4 cup of sliced almonds on a baking sheet until they are golden brown, about 5 minutes.

Dice the avocado into half inch cubes, sprinkle with lime juice and a spare dusting of salt.

To assemble the salad: start with a large plate or broad, shallow bowl. Spread the carrots evenly over the bottom, allowing them to loop and curl whimsically. Next, sprinkle on the avocado, next the thin orange rounds. Top with a sprinkle of toasted almonds and a confetti of cilantro. Eat immediately at room temp, or leave out the avocado until the last minute and eat this salad tomorrow.

More Articles

WF-606-Hops1

THIS WEEK ON FOODIE: New Glarus Oktoberfest & Company Brewing

S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.

by: Arthur Ircink

10568892_10152718581033690_2629754367554472243_n (1)

Join our Spring/Summer Cheese Tours!

Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.

by: Arthur Ircink

Driftless1

THIS WEEK ON FOODIE: Driftless Organics, Viroqua Food Co-Op, & Rooted Spoon

S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.

by: Arthur Ircink

WF8-608_v4 01013817

THIS WEEK ON FOODIE: Gordon Edgar Cheddar Tour | Hook’s 20 Year Dinner

S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.

by: Arthur Ircink

HoneyValley1

THIS WEEK ON FOODIE: Honey Valley Beekeeping & Michael Fields Agricultural Institute

S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.

by: Arthur Ircink

WF8-StateFair_v1 02194116

THIS WEEK ON FOODIE: Wisconsin State Fair

S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.

by: Arthur Ircink

Schreiner's 01

THIS WEEK ON FOODIE: Schreiner’s Restaurant & Bay View Packing Company

On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.

by: Arthur Ircink

Deer Butchery 01

THIS WEEK ON FOODIE: DEER HUNT

It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.

by: Arthur Ircink

Roelli01

THIS WEEK ON FOODIE: Roelli Cheese & Driftless Café

This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.

by: Arthur Ircink

Amaranth01

THIS WEEK ON FOODIE : Amaranth Bakery & Madison Sourdough Company

This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.

by: Arthur Ircink

WMMB - Rotational AD
Outpost Natural Foods Co-op v2
Our Media Partners

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie