Carrot Salad

Carrots are among my favorite vegetables. I love their sweetness and crunch.  Whenever they appear on a menu, I order them.  During a trip to France, I enjoyed an usual salade composée based on carrots served at Le Comptoir in Paris’ trendy Saint German district. The combination intrigued me: raw carrots, Prosciutto ham, Parmesan cheese, some salad greens then, of all things, salmon caviar. The salad was refreshing, just perfect for a summer lunch served outside on the terrace.  However, the idea of the caviar struck me as odd.  When I tried to recreate the dish at home, I found it was totally unnecessary.  However, if you want to be authentic, use it.  I also decided not to serve my carrots completely raw. After all, a mouth can only chew for so long. So instead, I poached them lightly in chicken broth first then chilled them down quickly in order to keep some of the crunch. 

Ingredients:

For the vinaigrette:

1 Tablespoon Dijon-style mustard 

3 tablespoons aged red wine vinegar

½ cup extra virgin olive oil

Freshly ground black pepper and salt to taste

For the composed salad:

6-8 carrots of different colors, thinly sliced lengthwise

6 slices of Prosciutto cut into small pieces

1/2 cup Parmesan cheese slivers

1 ½ cup salad greens

1 oz salmon roe

Cooking instructions:

1.   First prepare the vinaigrette.

2.   In a large mixing bowl, whisk together the mustard and vinegar until well blended.  

3.   Slowly add the olive oil, whisking constantly until an emulsion is formed.   

4.   Season to taste.

5.   This will make more than you need for this recipe so you can save the leftover vinaigrette for other uses. Keep refrigerated for up to two weeks. Allow it to come to room temperature for 15 minutes and whisk before using.

6.   In a medium size skillet, poach the carrot slices for 2-3 minutes in 1-inch of chicken or vegetable broth.  Drain and chill.

7.   Layer the ingredients (except the roe) in an artistic manner dividing them equally on six plates.

8.   Drizzle with 1-2 teaspoon of vinaigrette on each salad.

9.   Decorate with salmon roe placed here and there on top of the salad, approximately ½ teaspoon per plate.

Makes: 6 servings

Wine recommendations: Chardonnay, Chenin Blanc, Viognier, Arneis, Verdicchio, or any Rosé wine.