Platelist Chef Ken Oringer Shares Recipes for Lobster Paella and Heirloom Carrot Salad


Salad of Hay Roasted Heirloom Carrots with Argan Oil, Hazelnuts and Yogurt Dressing

Serves 4 people


8 ounces hay

1 pound mixed heirloom carrots

4 ounces goat butter

3 ounces of Greek Style yogurt

1 teaspoon lemon juice

1 teaspoon onion seeds

1/3 cup toasted hazelnuts

1/2 teaspoon sumac

1 tablespoon fried garlic

1 teaspoon diced preserved lemon

12 pieces nasturtium leaves

3 teaspoons Argan oil

1/2 teaspoon grated cinnamon stick

salt and pepper


Preheat the oven to 400 deg F.

Melt the goat butter in a large saute pan. Add carrots. Season the carrots with salt and pepper.

Add the hay on top and ignite with a blow torch. Once it is lit, cover it with a lid and shake the pan. Place in the preheated oven and roast for 10 minutes until carrots are tender. Set aside.

Executive chef Ken Oringer from Clio
prepares a salad of hay roasted heirloom carrots.

Mix the yogurt and lemon juice in a bowl. Season the yogurt mixture with salt and pepper. Set aside.

Preparing the Salad:

Place the carrots decoratively on a plate. Place onion seeds, hazelnuts, sumac, fried garlic, preserved lemon and nasturtium leaves on top and around. Grate the cinnamon stick over the dish. Drizzle with Argan oil. Spoon a dollop of yogurt on top. Serve warm.

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