Ludo Lefebvre’s recipe from the New York Times
At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer. But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine. Toasting the cumin for the carrots and the crème fraîche is very important, but don’t worry if you can’t find all the herbs for the garnish. Just one or two will bring pleasure.
Serves 4
FOR THE CARROTS
½ tsp ground cumin
1½ pounds small carrots, approximately5 inches in length, scrubbed clean andtops trimmed
1 bay leaf (fresh, scored)
1 head garlic, cut in half
5 to 7 sprigs fresh thyme
⅓ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
FOR THE BLOOD-ORANGE VINAIGRETTE
2 blood oranges, juiced
1 tbsp white vinegar
1 tbsp granulated sugar
½ tsp kosher salt
⅓ cup extra-virgin olive oil
FOR THE CUMIN CRÈME FRAÎCHE
1 cup crème fraîche
1 tbsp fresh lemon juice
2 tsp ground cumin
Pinch kosher salt
FOR THE SALAD
½ small red onion, thinly sliced
1 tbsp roughly chopped roasted almonds
2 blood oranges, cut into supremes
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped tarragon
1 tbsp finely chopped chervil
1 tbsp finely chopped chives
Kosher salt or fleur de sel
Preheat oven to 400F.
Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.
Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.
Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.
Remove carrots from oven, discard aromatics and set aside to cool.
Meanwhile, make the vinaigrette.
Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.
Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.
Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche.
Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs across the top of the salad, and finish with a pinch or two of salt.
Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.