When a recipe is so wonderfully simple, the quality of your ingredients makes an outsized impact. Even the faintest flavor profiles shine through and infuse your dish with something extra…for better or worse. In this case, it was for the best: Gilroy garlic, local heirloom carrots, Wonder Valley olive oil and goat cheese rounded out this savory carrot salad perfectly.
I was surprised to discover that I didn’t need a fancy mandolin slicer to achieve the carrott ribbons I wanted. I just used our tired old veggie slicer and they came out beautifully – substaintial but delicate.
On a visit to Parkside Cafe in Stinson Beach, I discovered an exquisitely packaged olive oil that’s proven to be delicious. As someone who drenches everything from popcorn to panzanella salad in the stuff, the taste has gotta be just right. Enter Wonder Valley. It’s subtle, savory and smooth.
This recipe is adapted from Diana Len’s tasty veggie experiment with a nod to some of my favorite ingredients: any kind of tart, robust cheese and nuts. Here, the roasted almonds responded well to being flash seared in the naturally nutty olive oil. You can whip up the whole thing in under 10 minutes and substitute toppings to taste.
- 3 tbsp olive oil
- 3 large heirloom carrots
- 2 ounces of goat cheese (or any hardy, creamy cheese)
- 1 cup of slivered or diced roasted almonds
- 4 garlic cloves
- Heat your pan to medium with olive oil and garlic until fragrant
- Add in carrots and stir so they’re thinnly coated in oil
- Cook for 10 minutes
- Remove from heat
- Add in cheese, herbs and nuts