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  1. Inspiring recipes for chefs

Charred Carrot, Pickled Kumquat and Dukkah Salad with Carrot Top Goat Cheese Cream

Thinly sliced ribbons of charred rainbow carrots with spinach, pickled kumquats, Dukkah seasoning, and goat cheese pureed with carrot tops, tossed in Hellmann’s Lemon Za’atar Dressing.

Charred Carrot, Pickled Kumquat and Dukkah Salad with Carrot Top Goat Cheese Cream – recipe

Ingredients

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Prepare the Pickled Kumquat

  • Water 2 cups
  • Vinegar, champagne 1 cup
  • Salt 2 Tbsp
  • Sugar 0.25 cup
  • Fennel seeds 0.5 tsp
  • Black peppercorns 0.5 tsp
  • Cloves, whole 2 each
  • Kumquats 8 oz

Prepare the Charred Carrots

  • Rainbow carrots, peeled, tops reserved 20 each
  • Canola oil, as needed
  • Salt, to taste

Prepare the Caramelized Onions

  • Butter 2 Tbsp
  • Spanish onions, large, peeled and sliced 5 each

Prepare Goat Cheese Cream

  • Goat cheese logs (10.5 oz. ea.), room temperature 2 each
  • Carrot tops 0.5 cup
  • Heavy cream 0.25 cup
  • Lemon zest 1 each
  • Salt and Pepper, to taste

Prepare the Salad

Preparation

  1. Prepare the Pickled Kumquat

    • Combine all the ingredients, except the kumquats, in a sauce pot and bring to boil.
    • Add kumquats, reduce to simmer and cook about 8-10 minutes. Remove from heat, transfer to heat resistant container. Cover and refrigerate until cooled. Quarter the kumquats, and reserve in the pickling liquid.

  2. Prepare the Charred Carrots

    • Toss carrots with oil and salt. Heat a cast iron skillet over high heat and sear carrots on all sides until charred. Remove and cool. Using a peeler or mandoline, make ribbons of carrots and set aside.

  3. Prepare the Caramelized Onions

    • Melt butter and slowly cook onions over low heat until caramelized, about 30 minutes.

  4. Prepare Goat Cheese Cream

    • Process goat cheese to soften. Add carrot tops and puree. Add cream and continue to process. Add the lemon zest and season with salt and pepper.

  5. Prepare the Salad

    • For each portion, spread 2 oz. goat cheese cream on a plate. Combine 1 cup spinach, 1 cup charred carrot ribbons, and ¼ cup caramelized onions and toss with 1.5 oz Hellmann’s Lemon Za’atar Dressing. Top with 3 Tbsp kumquat pieces. Sprinkle with the 2 tsp Dukkah seasoning and another .5 oz dressing.