Carrots and curd

This simple roasted carrot and butter lettuce salad celebrates the freshness of seasonal produce. Customise this vegetable dish by Annie Smithers by adding whatever fresh herbs you can get your hands on and sprinkle with roasted hazelnuts and a drizzle of hazelnut oil to add rich, nutty flavour.

Credit: Jiwon Kim

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Edible Garden

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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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

1. 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.
   
2. To make the salad, in a large serving bowl, combine the butter lettuce leaves and herbs with the vinaigrette and toss gently to combine.
   
3. 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.

Recipe for a Kinder Life by Annie Smithers.

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

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G