Charred Carrot, Pickled Kumquat and Dukkah Salad Recipe

Name: Charred Carrot, Pickled Kumquat and Dukkah Salad Recipe
Yield: 10
Ingredients: 2.0cups Water; 1.0cup Vinegar, champagne; 2.0Tbsp Salt; 0.25cup Sugar; 0.5tsp Fennel seeds; 0.5tsp Black peppercorns; 2.0each Cloves, whole; 8.0oz Kumquats; 20.0each Rainbow carrots, peeled, tops reserved; 0.0as needed Canola oil, as needed; 0.0g Salt, to taste; 2.0Tbsp Butter; 5.0each Spanish onions, large, peeled and sliced; 2.0each Goat cheese logs (10.5 oz. ea.), room temperature; 0.5cup Carrot tops; 0.25cup Heavy cream; 1.0each Lemon zest; 0.0bags Salt and Pepper, to taste; 10.0cups Fresh spinach; 20.0oz Hellmann's® Lemon Za'atar Salad Dressing 6 x 32 oz; 0.5cup Dukkah seasoning

Charred Carrot, Pickled Kumquat and Dukkah Salad Recipe – - Recipe

Thinly sliced ribbons of charred rainbow carrots with spinach, pickled kumquats, Dukkah seasoning, and goat cheese pureed with carrot tops, tossed in Hellmann’s Lemon Za’atar Dressing.

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Prepare the Pickled Kumquat

Water 2.0 cups
Vinegar, champagne 1.0 cup
Salt 2.0 Tbsp
Sugar 0.25 cup
Fennel seeds 0.5 tsp
Black peppercorns 0.5 tsp
Cloves, whole 2.0 each
Kumquats 8.0 oz

Prepare the Charred Carrots

Rainbow carrots, peeled, tops reserved 20.0 each
Canola oil, as needed
Salt, to taste

Prepare the Caramelized Onions

Butter 2.0 Tbsp
Spanish onions, large, peeled and sliced 5.0 each

Prepare Goat Cheese Cream

Goat cheese logs (10.5 oz. ea.), room temperature 2.0 each
Carrot tops 0.5 cup
Heavy cream 0.25 cup
Lemon zest 1.0 each
Salt and Pepper, to taste

Prepare the Salad

Fresh spinach 10.0 cups
Hellmann's® Lemon Za'atar Salad Dressing 6 x 32 oz 20.0 oz
Hellmann's® Lemon Za'atar Salad Dressing 6 x 32 oz
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Dukkah seasoning 0.5 cup

Vegetables

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Vegetarian

Plant Forward

Gluten free

Delivery / Takeaway

Hellmann’s® / Best Foods®

Full Service Restaurants

Salads

Thinly sliced ribbons of charred rainbow carrots with spinach, pickled kumquats, Dukkah seasoning, and goat cheese pureed with carrot tops, tossed in Hellmann’s Lemon Za’atar Dressing.

...

Preparation

Prepare the Pickled Kumquat
- Combine all the ingredients, except the kumquats, in a sauce pot and bring to boil.
- Add kumquats, reduce to simmer and cook about 8-10 minutes. Remove from heat, transfer to heat resistant container. Cover and refrigerate until cooled. Quarter the kumquats, and reserve in the pickling liquid.
Prepare the Charred Carrots
- Toss carrots with oil and salt. Heat a cast iron skillet over high heat and sear carrots on all sides until charred. Remove and cool. Using a peeler or mandoline, make ribbons of carrots and set aside.
Prepare the Caramelized Onions
- Melt butter and slowly cook onions over low heat until caramelized, about 30 minutes.
Prepare Goat Cheese Cream
- Process goat cheese to soften. Add carrot tops and puree. Add cream and continue to process. Add the lemon zest and season with salt and pepper.
Prepare the Salad
- For each portion, spread 2 oz. goat cheese cream on a plate. Combine 1 cup spinach, 1 cup charred carrot ribbons, and ¼ cup caramelized onions and toss with 1.5 oz Hellmann’s Lemon Za’atar Dressing. Top with 3 Tbsp kumquat pieces. Sprinkle with the 2 tsp Dukkah seasoning and another .5 oz dressing.