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Simple meets sophisticated with this tasty carrot salad

Rouge Tomate's executive chef Andy Bennett shares the recipe

By Tatiana Boncompagni

Rouge Tomate helped pioneer high-end, healthy cooking in New York City. In its new location in  a landmarked carriage house in Chelsea, the restaurant continues to offer a menu of mouth-watering, produce-forward dishes from executive chef Andy Bennett. Think fish crudo with pineapple green Thai consomme, a vegan entrée of miso-glazed zucchini, quinoa, and baby bok choi, and venison sourced from upstate New York with beet and king trumpet mushroom and huckleberry jus.

The wine list and cocktail menu, from partner and beverage director Pascaline Lepeliter, emphasize local and natural wines and spirits made with environmentally and socially responsible practices.

Executive chef Bennett shared his carrot salad with Tone & Style. It’s sophisticated but surprisingly simple and easy to recreate at home, maybe for your next dinner party or night in.

 

Rouge Tomate’s Carrot Salad

 

INGREDIENTS

2 carrots (medium)
¼ tsp black pepper
¼ tsp ground coriander
Salt
1/2 tbsp Olive oil
2 tbsps Greek Yogurt
2 radishes, thinly sliced
2 cups arugula
2 tbsp fresh mint, chopped
1 orange, segmented (juice reserved)
1/2 tsp poppy seeds
4 tbsp olive oil
1 tbsp orange juice
1 tbsp lemon juice

 

DIRECTIONS

Heat oven to oven at 400° F. Slice carrots into thirds and toss in a bowl with spices, olive oil and salt to taste. Transfer to a baking tray and bake in oven until tender. On serving dish, spread Greek yogurt on the base (keep chilled). In a bowl, toss radishes, oranges, arugula, mint, and poppy seeds. In another bowl, whisk together olive oil and juices. Mix a small amount of dressing with salad. Place roasted carrots on plate coated in Greek yogurt, add salad and serve.

 

 

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