Coffee and Five-Spice Roasted Rainbow Carrot Salad Recipe

4

Ingredients

Herbed Creme Fraiche:
2 lb rainbow carrots, halved lengthwise if large
2 Tbl plus 2 tsp extra virgin olive oil, divided
1 Tbl ground coffee
2 tsp kosher salt
1 tsp Chinese five-spice powder
2 C loosely packed arugula (about 1 oz)
1 tsp fresh lemon juice
Toasted, sliced almonds (for garnish)
(8-ounce) container crème fraîche 1 tablespoon minced fresh chives 1 tablespoon minced fresh dill 1 tablespoon lemon zest 3/4 teaspoon kosher salt 1/4 teaspoon black pepper

Preparation

Step 1

Preheat oven to 425.

Toss carrots with 2 Tbl oil on large, rimmed baking sheet. Sprinkle with coffee, salt and five-spice powder. Spread corrots in a single layer and bake until tender and browned around the edges, 25-35 minutes. Let cool.

Spoon the creme fraiche onto a serving platter. Arrange carrots over and top with arugula so carrots are still visible under greens.

Drizzle lemon juice and remaining 2 tsp oil over arugula. Top with almonds and serve immediately.

Herbed Creme Fraiche:
Whisk all but salt and pepper in a small bowl until smooth. Season with salt and pepper. cover and refrigerate until ready to serve. (Can be made and stored in refrigerator up to 3 days.

Makes 4 servings.