Creative Culinary Director/Co-owner Jason “JT” Timothy, Troop, Providence
With everything happening in the current climate and all of the emotions and feelings that come with it, food is the one thing that comforts us. Here’s a third installment of this dish that has been on every late-summer menu since we’ve been open. The majority of these ingredients can be found at your favorite farmers market. Be well, be safe, wear a mask, take care of each other. Much love!
Ingredients
- 3 bunches baby carrots (or 2 bunches medium carrots), washed and trimmed (save tops if you’ve got ‘em)
- 1 cup neutral oil (grapeseed or canola), plus more for roasting carrots
- Kosher or sea salt
- Fresh ground pepper
- 2 tablespoons toasted coriander seeds
- 1 shallot, peeled and sliced
- 2 garlic cloves, peeled
- 1 tablespoon Dijon mustard
- ½ cup sherry vinegar
- 1 cup honey
- 4 cups arugula, washed, dried and set aside
- 1 cup purple snow peas, halved
- ¼ cup salted roasted cashews
Preparation
Preheat oven to 350°F. Toss the carrots lightly in oil, salt and pepper, spread on a lined sheet pan and roast until tender, 15–20 minutes. (If using larger carrots, cut in 2-inch lengths on the bias before roasting.)
In a blender, combine coriander, shallot, garlic, Dijon mustard, vinegar and honey. Slowly add 1 cup oil until mixture becomes creamy. Season with salt and pepper.
In a mixing bowl, combine arugula and snap peas. Add the carrot tops (if you have them), roughly chopped, and toss all with some of the dressing.
Toss the gently-warmed carrots with some of the dressing. Find your favorite platter, place the carrots on the plate and top with your salad mixture. Sprinkle cashews over the top and serve. Enjoy!
