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Ludo Lefebvre’s Roasted-Carrot Salad

5.0(947)

At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer. But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine. Toasting the cumin for the carrots and the crème fraîche is very important, but don’t worry if you can’t find all the herbs for the garnish. Just one or two will bring pleasure.

by Sam Sifton

Open original recipe

FrenchDinner, Lunch, Main Course, Side Dish

Servings

4 servings

Total time

Calories / serving

795 kcal

Ingredients (24)

serves

1/2 teaspoon ground cumincumin
11/2 pounds small carrots, approximately5 inches in length, scrubbed clean andtops trimmedcarrot
1 bay leaf (fresh, scored)
1 head garlic, cut in halfgarlic
5 to 7 sprigs fresh thymethyme
1/3 cup extra-virgin olive oilolive-oil
Kosher salt and freshly ground blackpepper to taste
2 blood oranges, juicedorange
1 tablespoon white vinegarvinegar
1 tablespoon granulated sugarsugar
1/2 teaspoon kosher saltsalt
1/3 cup extra-virgin olive oilolive-oil
1 cup crème fraîche
1 tablespoon fresh lemon juicelemon-juice
2 teaspoons ground cumincumin
Pinch kosher saltsalt
1/2 small red onion, thinly slicedred-onion
1 tablespoon roughly chopped roastedalmonds
2 blood oranges, cut into supremesorange
1 tablespoon finely chopped fresh parsleyparsley
1 tablespoon finely chopped tarragontarragon
1 tablespoon finely chopped chervilchervil
1 tablespoon finely chopped chiveschive
Kosher salt or fleur de sel

01Preheat oven to 400. Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.
02Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.
03Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.
04Remove carrots from oven, discard aromatics and set aside to cool.
05Meanwhile, make the vinaigrette. Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.
06Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.
07Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche. Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs across the top of the salad, and finish with a pinch or two of salt. Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.

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