Ludo Lefebvre’s Roasted-Carrot Salad

Step 1

Preheat oven to Toast the cuminfor both the carrots and the crème fraîchein a small pan set over medium heat untilit becomes aromatic. Remove from heat,and set aside.

Step 2

Place carrots, bay leaf, split head of garlic,thyme and olive oil into a bowl, and mix themtogether. Sprinkle 1/2 teaspoon cumin over thecarrots, and mix again.

Step 3

Tip the carrot mixture onto a sheet pan,and spread evenly into one layer, then seasonwith salt and pepper and place in oven. Roastuntil the carrots are soft and beginning tocaramelize, 30 to 45 minutes.

Step 4

Remove carrots from oven, discardaromatics and set aside to cool.

Step 5

Meanwhile, make the vinaigrette. Combineblood-orange juice, vinegar, sugar and salt ina large mixing bowl, and whisk to incorporate.Slowly add the olive oil while continuing towhisk, until the dressing is emulsified. Add thecarrots to the bowl, and toss to combine.

Step 6

Make the cumin crème fraîche. Combinethe crème fraîche, lemon juice and remainingtoasted cumin in a mixing bowl, and stir tocombine. Thin the mixture slightly with a fewtablespoons of water. Add a pinch of salt.

Step 7

Assemble the salad on a large servingplate. Put the crème fraîche in the center ofthe plate, and using the back of a spoon,spread it evenly across the bottom. Arrangethe carrots on top of the crème fraîche.Sprinkle the onion and the nuts on top ofthe carrots, then add the supremes of bloodorange. Sprinkle the herbs across the topof the salad, and finish with a pinch or twoof salt. Make a mess when serving, so thateveryone gets plenty of crème fraîche alongwith the vegetables.