CARROT-CORIANDER VINAIGRETTE

When we ran out of the tahini dressing we had been living on for weeks, Danny disappeared into the kitchen. I heard the sound of our juicer splaying out juice. I walked in to see him pushing carrots through the juicer. “Something for us to drink?” I asked him.
“Nope,” he said, pushing down another carrot. “Vinaigrette.”

Danny first made this carrot vinaigrette at a restaurant in Colorado, where they served this with butter lettuce, fried carrots, blue cheese croutons and fried goat cheese. Turns out it’s delicious. (Of course.) By reducing the carrot juice, Danny created something with an intense carrot taste, cut by the bite of coriander. Adding champagne vinegar and a bit of fruity olive oil, he made a dressing we wanted to spoon onto everything that week. We put it over yellow rice, roasted chicken, wilted kale, and even in cheese quesadillas. This one’s a keeper.

2 teaspoons coriander seeds
2 cups fresh carrot juice
1 medium shallot, peeled and sliced thin
1/4 cup champagne vinegar
3/4 cup olive oil
2 tablespoons chopped fresh cilantro
salt and pepper

Toasting the coriander seeds.
Set a small pot on medium heat. Add the coriander seeds. Toast the seeds, tossing them around in the pot frequently, until the smell of the coriander releases itself, about 5 minutes.

Reducing the carrot juice.
Pour in the carrot juice and the shallot. Cook until the carrot juice is reduced down to about 1/4 cup, about 15 to 20 minutes. (You might want to brush the sides of the pot with a pastry brush once in awhile, to prevent the sugars in the carrot juice from burning.) Add the champagne vinegar to the carrot juice and give it a stir.

Finishing the vinaigrette.
Pour the liquid in the pot into a blender. Blend on medium speed. Slowly, drizzle in the olive oil until the oil is fully incorporated into the dressing, about 2 minutes. Add the cilantro and blend until it’s mixed into the dressing. Season with salt and pepper to taste.

Makes about 1 1/4 cups carrot vinaigrette.
This should keep in a jar in the refrigerator for up to 2 weeks.
Use it on all the salads you make and it will disappear before you have to worry about it.


sumber dari: glutenfreegirl.com