serves
2-4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2-4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Edible Garden
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 bunch baby carrots, trimmed
- 20 g butter
- salt and black pepper
- 4 tarragon sprigs
- 100 g goat’s curd
- 2 tbsp roasted hazelnuts, roughly chopped
- 4 sprigs of dill
- 2 tbsp hazelnut oil
For the salad
- 1 head butter lettuce, leaves torn
- ¼ cup seasonal mixed herbs, finely chopped (chervil, tarragon, flat-leaf parsley, chives)
For the vinaigrette
- 10 ml sherry vinegar
- 10 ml extra virgin olive oil
- 20 ml grape seed oil
Instructions
- Preheat the oven to 180˚C fan-forced (160˚C conventional). Place the baby carrots into a small baking tray with the butter, a splash of water, a generous pinch of salt and pepper and tarragon sprigs. Roast for 10-15 minutes, or until just cooked. Allow to cool slightly.
- To make the salad, in a large serving bowl, combine the butter lettuce leaves and herbs with the vinaigrette and toss gently to combine.
- To serve, spread the goats curd onto the base of a serving plate and top with the roasted baby carrots. Sprinkle with roasted hazelnuts, dill sprigs and drizzle with hazelnut oil. Serve the carrots and curd with the salad.
Note
- This vinaigrette dressing is extremely versatile – try using different oils in the dressing such as walnut or hazelnut oils for variety. The dressing can also be whisked through sour cream or thickened cream for a creamy salad dressing. This salad can be paired with various proteins such as Toulouse sausages, bacon, or mixed with pan-fried potatoes, tomatoes or sourdough croutons for a twist on the original.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Edible Garden
