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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.