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Sunday, July 16, 2017

Carrots with Truffle Oil Vinagrette

I just bought the Nopi cookbook when I was at the restaurant in May, and this is the first thing that I made out of it.

2 1/4 lb.  carrots, spears
tarragon leaves
parsley, roughly chopped
2 tsp nigella seeds

Truffle vinaigrette:
1 tsp Dijon mustard
1 1/2 tbsp lemon juice
2 tbsp olive oil
2 tbsp truffle oil
coarse sea salt

Boil water, and blanch the carrots for 2 minutes.  strain and run cold water over them, then dry them out.  Toss with dressing, nigella seeds and herbs to taste.
Add grated Parmesan if you would like.

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