Carrot Tartare with Microgreens, Fried Carrot Tops, and Edible Flowers

Carrot Tartare with Microgreens, Fried Carrot Tops, and Edible Flowers

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Carrot Tartare with Microgreens, Fried Carrot Tops, and Edible Flowers
Serves 4
Meal type Appetizer, Salad
From book slightly adapted from The Everyday Gourmet Cooking with Vegetables
This carrot tartare appetizer is made with diced avocado, carrots, classic beef tartare accoutrements, microgreens, fried carrot tops, and edible flowers. Vegetables are oftentimes underrated; this carrot tartare makes them shine.

Ingredients

  • 2-3 red carrots (very fresh with tops, topped and peeled and cut into 1-inch chunks)
  • 1 egg yolk (pasteurized)
  • 2 teaspoons Dijon mustard
  • 4 anchovy filets (finely chopped)
  • 1 shallot (finely diced)
  • 1 tablespoon capers (finely chopped)
  • 1 tablespoon cornichon (finely chopped)
  • 1 tablespoon lemon juice (plus a squeeze for the avocado)
  • 1/2 teaspoon Worcestershire sauce
  • 2 teaspoons olive oil
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • 2 avocados
  • microgreens
  • carrot tops (fried)

Optional

  • edible flowers (whole or deconstructed)

equipment

  • ring mold (for plating the dish)
  • KitchenAid food grinder attachment or food processor (for grinding the carrots)

Note

You can substitute regular carrots for red carrots, if needed.

Directions

Step 1
Grind the carrots using the KitchenAid food grinder attachment or pulse them in a food processor.
Step 2
In a bowl, combine the egg yolk, Dijon mustard, anchovy filets, shallot, capers, cornichon, lemon juice, Worcestershire sauce, and olive oil. Mix well.
Step 3
Add the carrots to the dressing and stir everything together. Taste for flavor and add salt and pepper.
Step 4
Coarsely dice the avocados, adding lemon juice to keep it from discoloring. Add salt and pepper to taste.
Step 5
Spoon the avocado into the bottom of a ring mold and use a spoon to press it down into a uniform layer. Then, add the carrot tartare in a layer on top. Again, press it down so that it's uniform. Lift the ring mold to reveal the circularly stacked avocado and carrot tartare.
Step 6
On top of the tartare, add microgreens, fried carrot tops, and edible flowers, if using.
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