Spiced carrot salad with yogurt and chutney

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3-4 Servings
25 Minutes
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Inspiration

A tried and true recipe, this delicious dish was written by a Market employee, Steve Ali. “I came up with this dish after getting a little over-eager one late-winter day at the Market. The original also included fried sage leaves."

Ingredients

• 1 bunch of thin carrots

• 1 Romaine heart, or a wedge of iceberg lettuce

• 2 small bulbs of fennel (reserve the fronds)

• 2 limes

• 1/2 cup whole milk yogurt (not Greek)

• 1 small bunch of cilantro

• 1 small bunch of mint

• 1 small bunch of tarragon

• 1/4 tsp ground anise

• 1/4 tsp ground cardamom

• 1/2 tsp ground black pepper

• Kosher salt or fine sea salt

• white sugar

• neutral flavored oil

Method

1. Pare off all but 1 inch of the carrots' stems and peel. Then slice each carrot in half lengthwise. Quarter, core, and slice the fennel bulbs into thin strips. Cut the lettuce into bite-sized pieces.

2. On the stovetop, coat the bottom of a wide pan in an even layer of oil, and turn the heat to medium-low. Once the oil begins to shimmer, add the spices.

3. As soon as the spices are fragrant, add the carrots and sauté. Be sure to add a pinch or two of salt as they cook.

4. As soon as the carrots soften, turn off the heat and set them aside. Make sure not to cook the carrots so long that they lose their structure.

5. To make the chutney, mince the tarragon and cilantro, stems and all. Drain the cooled oil from the pan and mix with the herbs. Add in the juice and zest of one lime, and whisk to emulsify. Add salt, sugar, and more lime juice to taste. When finished, toss a small amount with the lettuce and fennel. Add more as you like, but reserve some for plating.

6. To serve, spoon the yogurt onto a serving platter and spread it into a circle. Mound the greens atop the circle and stack the carrots on top of everything else. Garnish with chutney, more lime juice, and fennel fronds.

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