Photograph by Grant Cornett Food Styling by Maggie Ruggiero


    

Glassy Carrot and Herb Salad

Starters from Issue 12 - Winter 2018 – The Senses

The preferential treatment given to sight over other senses in Western culture has a name: ocularcentrism. We are dependent on and driven by visual cues, especially when it comes to what’s on our plate. Our salad of herb-strewn carrot rounds and caraway-infused gelatin both astounds the eye and, thanks to jelly cubes that are savory, not sweet, tricks the palate.

serves 8 to 10




  • 1 Tbsp coriander seed
  • 1 tsp caraway seed
  • 2 (¼ oz each) pkgs unflavored gelatin
  • 2 Tbsp plus 2 tsp white balsamic vinegar
  • 4 tsp maple syrup
  • about 5 carrots, various sizes and colors
  • 2 cups flat-leaf parsley, large leaves torn
  • ½ cup large leaves torn
  • ¼ cup extra virgin olive oil
  • 3 Tbsp Tbsp lemon juice (from 1 large lemon)

  • 1

    Heat coriander and caraway seeds in medium saucepan over low heat until fragrant and toasted. Add 3 ½ cups water and simmer 10 minutes. Remove from heat and let steep 10 minutes.

  • 2

    Sprinkle gelatin over ⅓ cup water in a small bowl and let stand 5 minutes to soften. Whisk softened gelatin into seed-infused water along with vinegar, syrup, and a pinch of salt. Strain into a lightly oiled medium-sized baking dish and chill until firm, at least 5 hours or preferably overnight.

  • 3

    When ready to serve, slice carrots into very thin rounds on a mandoline; you should have about 4 cups. Submerge in ice water 10-15 minutes so they begin to curl.

  • 4

    Cut jelly into ½-inch pieces. Pat carrots dry and toss with herbs, oil, lemon juice, and a pinch of salt. Spoon carrot salad onto plates and spoon jelly over.