Last week, we featured a burrata recipe that our chef, David Elkins, developed alongside the roll-out of the new made-to-order menu at our West Village shop. This week, we are sharing a recipe that is actually on the menu. Chef David calls it the Roasted and Raw Carrot Salad. Take a gander:
What you’re looking at here are carrots done two ways, along with fresh goat cheese, sunflower seed tapenade, romaine, and sprouts—all dressed in a roasted carrot vinaigrette. Yes, really. We won’t let our blathering get in the way of you in this recipe. So, without further ado, here’s how to make Chef David’s Roasted and Raw Carrot Salad:
If you’re in New York City, swing by our store and pick one up. As always, you can pick up your ingredients there, as well as online. Click on through to check out Westfield Capri Goat Cheese, Crown Maple Syrup, Murray’s Wildflower Honey, and this excellent extra virgin olive oil.
Once you make it, @ us with some photos of your on Instagram. Until then, here’s a couple more of ours.
