- 4 tbsp (60 ml) extra-virgin olive oil
- 1 tbsp unseasoned rice vinegar
- 3/4 tsp kosher or fine sea salt
- 1/2 tsp freshly cracked pepper
- 2 1/2 cups (65 g) lightly packed roughly chopped sorrel
- 2 large garlic cloves, chopped
- 1/3 cup (40 g) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
- 1/4 cup (35 g) pine nuts
- 1 1/2 tsp fresh lemon juice
- 1/2 tsp kosher or fine sea salt
- 2/3 cup (165 ml) extra-virgin olive oil
- 2 large garlic cloves, crushed
- 2 tbsp kosher or fine sea salt
- 5 large carrots, about 1 1/2 lb (680 g), trimmed and peeled 4 oz (115 g) fresh goat cheese
- In a small jar with a tight-fitting lid, combine the oil, vinegar, salt, and pepper. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside until ready to serve.
- In a food processor, combine the sorrel, garlic, Parmesan, pine nuts, lemon juice, and salt, and process until finely chopped. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula. With the machine running, pour the oil through the feed tube and process until the sauce is combined. Set aside. (The pesto can be transferred to a jar with a tight-fitting lid and refrigerated for up to 3 days. Remove from the refrigerator 45 minutes before serving.)
- Fill a large pot three-fourths full of water. Add the garlic and salt and bring to a boil over high heat. Have ready a large bowl of ice water and a pair of tongs to remove the carrots quickly after blanching.
- Using a vegetable peeler, preferably one that is sharp and serrated, firmly peel each carrot lengthwise to create long ribbons, rotating the carrot so the ribbons are all the same width. Stop peeling when you reach the core, then discard the core. Add the carrot ribbons to the boiling water and cook until crisp-tender, about 1 minute. Using tongs, transfer the carrots to the ice water to cool, about 2 minutes. Drain thoroughly and then wrap the carrots in several thicknesses of paper towels to dry. (The carrot ribbons can be wrapped in dry paper towels, slipped into a lock-top plastic bag, and refrigerated for up to 1 day before continuing.)
- Place the carrot ribbons in a bowl. Give the dressing a last-minute shake, pour over the carrot ribbons, and toss to coat evenly. Make a pile of carrot ribbons in the center of each salad plate. Drizzle a spoonful or two of the pesto in a circle around each plate. Divide the goat cheese into small dollops and scatter the dollops evenly over the carrot ribbons. Serve immediately.
Recipe from “Roots: The Definitive Compendium with more than 225 Recipes” By Diane Morgan (Chronicle Books, 2012).