Viceroy Chicago Spice Roasted Carrot Salad
Chef Stephan Gillanders of Somerset Restaurant at Viceroy Chicago shares the recipe for his Spice Roasted Carrot Salad.
SPICE ROASTED CARROTS
1 lb Carrots, peeled
3 cloves Garlic
1 tsp cumin seeds
1 tsp fresh thyme leaves
1/4 tsp crushed red chile flakes
2 tsp Kosher salt, plus more to taste
1 tsp freshly ground black pepper
1 tbsp red wine vinegar
1/4 cup Extra Virgin Olive Oil
Preheat the oven to 400°F. Bring a large pot of water to a boil. Add the carrots and simmer until just tender, but with the slightest resistance in the center. While the carrots are simmering, place the remaining ingredients into a blender and puree to a paste, reserve. Drain the cooked carrots and spread them onto a baking sheet into an even layer. Let the carrots cool slightly until cool enough to handle. Once cooled, coat the carrots in the spice paste, making sure to coat them all very well. Roast in the oven for 25-30 minutes or until the carrots have taken on a roasted color and are crisped at the tips, let cool until warm.
LEMON-POPPY SEED VINAIGRETTE
1 Tbsp Lemon Zest, microplaned
1 tsp Salt
1/4 cup Lemon Juice
1/2 cup Olive Oil
1 Tbsp Poppy Seeds
Combine the Lemon Zest, Salt and Lemon Juice in a blender and puree until smooth, then slowly emulsify in the Olive Oil. Transfer the dressing to a small bowl and whisk in the Poppy Seeds.
2 Tbsp Sunflower Seeds, toasted
2 Tbsp Pumpkin Seeds, toasted
1 Tbsp White Sesame Seeds, toasted
Preheat oven to combi, 225F, 60% steam combi, full fan. Combine everything in a small pot and bring to a simmer. Once at a simmer, place in the oven and cook for 45 minutes, or until the garlic is golden and tender. Remove from the oven and cool over an ice bath. Strain garlic confit from the roasted garlic oil through a chinois and keep each, in separate containers, covered in the refrigerator.
Spice Roasted Carrots, warm
1 ea Avocado, halved, pitted, peeled, large diced
4 cups Arugula
4 Tbsp Lemon-Poppy Seed Vinaigrette
4 tsp Sour Cream
1/2 cup Croutons
On four salad plates, evenly distribute the Spice Roasted Carrots among them, scatter with the diced Avocado, then lightly top with the Arugula. Spoon 1 tablespoon of the Lemon-Poppy Seed Vinaigrette over each of the salads, and sprinkle with the Seed Mix. Place a small dollop of Sour Cream in the center of each salad, and finish with the croutons. Serve immediately.