Did you leave out carrots for Rudolph?
Here is hoping your celebrations went well and Santa delivered all that was hoped for. My little haul included the latest Ottolenghi cookbook – recipes from his latest opening, Nopi.
It is a hugely inspiring tome. The authors (Ottolenghi and Scully) have taken on board the issues in previous books of very delicious recipes but sometimes exhaustively long lists of ingredients and methods. This cookbook offers a simpler approach on the whole but still packing in all the flavour you expect in food from the Ottolenghi stable.
So having kept some of the fancier schmancier carrots for family consumption, which we had intended simply to steam, I was inspired to cook this recipe from a recipe in the Nopi cookbook.
A warm salad of baby carrots, jazzed up with vinaigrette and some kale and seeds. I adapted the herbage (lemon thyme instead of parley and tarragon), added a little crispy kale and swapped nigella seeds for black sesame. The book glazes the warm carrots in a truffle infused vinaigrette but I went for a simple lemony version.
The sweet carrots in a lemon and mustard dressing results in a zingy, crisp and warm salad. My addition of crispy baked kale ups your vegetable intake and adds a great texture and flavour.
This is one vegetable dish to prepare.
First chop the kale, rub in some olive oil and sea salt. Pop in a hot oven to crisp up.
Then top with al dente cooked carrots.
Finally dress with vinaigrette, lemon thyme and black sesame.
- For the Kale:
- 3 tablespoons chopped kale leaves
- 1 teaspoon olive oil
- A sprinkle of sea salt and pepper
- For the Vinaigraitte:
- 3/4 tablespoon dijon mustard
- Half tablespoon lemon juice
- 1 and half tablespoons extra virgin olive oil
- A pinch of Sea (Kosher) salt
- Black Pepper
- For the Rest:
- 750g baby carrots, scrubbed and washed
- 2 teaspoon black sesame seeds
- Parmesan (or Pecorino) cheese
- 1 tablespoon lemon thyme leaves
- Preheat oven to 190DegC (180DegC Fan)
- Rub a teaspoon of olive oil, the salt and pepper into the kale leaves and bake them in an ovenproof dish for 10 minutes or until they have become crispy. Check them regularly after 5 minutes as once they are crisp they may quickly burn.
- In the meantime, prepare the vinaigrette by whisking together the mustard, lemon juice and olive oil.
- Season with salt and pepper.
- Heat a pan of water to boiling, and cook the carrots for 4 minutes, then drain and plunge into cold water then dry gently. You want them to be al dente.
- Mix the kale, carrots and vinaigrette in a bowl then transfer to serving dish and scatter the sesame seeds and lemon thyme. Add shavings of parmesan or pecorino cheese.
Wishing you well for the rest of the festive season and look out for our next post on food trends we reckon will be BIG in 2016.