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Receta French Cuisine: Lukewarm Carrots Salad with Orange Flower Vinaigrette
by Robert-Gilles Martineau

French Cuisine: Lukewarm Carrots Salad with Orange Flower Vinaigrette

As a kid, I was not a fan of cooked carrots, whereas I could have never enough of grated carrot salad.
Age helping, my palate is finally accepting cooked carrots, especially new ones or the red Kyoto variety.
Here is a simple French recipe for new carrots with a very long name:
Salade de carottes fanes tiedes, vinaigrette a la Fleur d’Oranger
In English: Young carrots with part of their leaf stems, served lukewarm with an Orange Flower Vinaigrette!

Calificación: 4/5
Avg. 4/5 2 votos
  Francia French
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • Carrots (young, small, with their leaves): a “bunch (at least 12 of them)
  • Eggs (absolutely fresh!): 4
  • Olive Oil (EV): 3 tablespoons
  • Lemon juice and zeste (grated skin) from 1 whole lemon (organic if possible)
  • Eau de Fleur d’Oranger/Orange Flower Water: 3 tablespoons
  • Fine salt and ground pepper

Direcciones

  1. Heat 1 litre of water to boil in the bottom of your steamer.
  2. Cut the leaves off the carrots leaving at least 2 cm of the stems on.
  3. Quickly grate the skin off down to root point.
  4. Make an incision all along their length.
  5. Clean under clear cold running water.
  6. Place the carrots in the basket of your steamer. As soon as the water starts boiling, put the basket on top. Close your steamer and cook for 8~12 minutes.
  7. During that time heat some water to boil in another pan.
  8. As soon as it starts boiling , carefully drop the eggs in the water (use a large strainer) and boil for 12 minutes.
  9. Clean and dry the lemon. cut the yellow part of the skin and chop finely. Pres the juice out into a glass.
  10. Cool the eggs under cold running water. Tap the eggs onto your kitchen board. Take off the shells.
  11. Mix in a bowl the lemon juice, olive oil, orange flower water, chopped lemon skin/zeste, salt and pepper. Place the warm/lukewarm carrots on 4 individual plates. Pour the vinaigrette on them. Last grate one boiled egg over each plate. Serve at once.