coffee & five-spice roasted carrot salad

Here’s an interesting twist on roasted veggies. Get your hands on several bunches of organic rainbow carrots. You know the ones …they’re long and skinny, somewhat misshapen and still have their lush green stems attached.  

That’s how you know if they are super-fresh. Check out the stems to be sure the greens are still lush with no sign of wilting.  

Before we proceed with the carrots, let’s talk about the Herbed Crème Fraîche.  

It can easily be thrown together while the carrots are roasting but I like to prepare it beforehand so that the flavors of the herbs have some time to blend with the fresh cream.

Cover and place in the fridge until ready to serve. If you have some leftover, try this as a dip with your favorite fresh veggies.

Let’s move on to the carrots.

Be sure to scrub them clean. You don’t have to peel these guys …just scrub them really well and remove the greens just above the carrot top.  

Don’t throw those carrot greens away. They are actually loaded with vitamins and nutrients and you can use them in a variety of ways. Check out the possibilities here.

Once the carrots are tender and roasted to a golden hue, you’re ready to build a delicious unique salad.  

• Start with a base of the Herbed Crème Fraîche.
• Add roasted carrots and top it off with a handful of fresh baby arugula.
• Give it a sprinkling of fresh lemon juice along with some good quality extra-virgin olive oil.  
• The toasted sliced almonds are optional but highly recommended.

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coffee & five-spice roasted carrot salad

Adapted from James Briscione at Food & Wine

A base of creamy Herbed Crème Fraîche layered with boldly flavored roasted carrots. All topped off with a handful of spicy crunchy arugula.  Perfect combination.

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 4 servings

Ingredients

Herbed Crème Fraîche

• 8 ounces crème fraîche
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh dill
• 1 tablespoon lemon zest
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Coffee & Five-Spice Roasted Carrot Salad

• 2 pounds rainbow carrots, scrubbed & trimmed (halved lengthwise if extra thick)
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 1 tablespoon finely ground coffee
• 2 teaspoons finely ground kosher salt
• 1 teaspoon Chinese five-spice powder
• 1 batch Herbed Crème Fraîche
• 2 cups loosely packed baby arugula (about 2 ounces)
• 1 teaspoon freshly squeezed lemon juice
• toasted sliced almonds, for garnish (optional)

Instructions

Herbed Crème Fraîche

1. Whisk crème fraîche, chives, dill, and lemon zest in a small bowl until smooth. Season with salt and pepper. Cover and refrigerate until ready to serve.

Coffee & Five-Spice Roasted Carrot Salad

1. Preheat oven to 425°F.  Toss carrots with 2 tablespoons olive oil on a large rimmed baking sheet.  Sprinkle with coffee, salt, and five-spice.  Spread carrots in a single layer, and bake until tender and browned around the edges, 25 to 35 minutes.  Allow to cool.

2. Spoon the Herbed Crème Fraîche onto a serving platter. Arrange the carrots over the crème fraîche, and top with the arugula so that the carrots are still visible under the greens.  Drizzle the lemon juice and remaining 2 teaspoons olive oil over arugula. Top with almonds, if using, and serve immediately.