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Carrots, Dates, and Olives with Crème Fraîche and Frico

Author

Six Seasons: A New Way with Vegetables
July 11, 2017

Carrots, Dates, and Olives with Crème Fraîche and Frico

Ingredients

  • 1poundcarrots, trimmed and peeled

  • Extra-virgin olive oil

  • ½teaspoondried chile flakes

  • Kosher salt and freshly ground black pepper

  • ⅓cuproughly chopped pitted Niçoise or other nice black olives

  • ⅓cuproughly chopped pitted Castelvetrano or other nice green olives

  • 4Medjool dates, pitted and very roughly chopped

  • 3tablespoons white wine vinegar

  • ½cuplighly packed roughly chopped flat-leaf parsley

  • 1cupcrème fraîche

  • Frico

WINE PAIRING

  • Chardonnay

Instructions

  • SPLIT larger carrots lengthwise and leave slender carrots whole. Cut them on a sharp angle so you have long, angled, ¼ inch-thick pieces of carrot.

  • PUT the carrots in a medium saucepan or skillet, add a glug of olive oil and ½ cup water, and season with the chile flakes, 1 teaspoon salt, and many twists of black pepper.

  • COOK at a lively simmer, uncovered, until the carrots are just crisp-tender, 5 to 7 minutes—they should still have definite crunch.

  • COOL the carrots slightly, drain off any liquid, and pile into a bowl.

  • ADD the olives and dates.

  • POUR in the vinegar and toss. Taste and adjust with salt, black pepper, chile flakes, or vinegar until the flavor is super vibrant.

  • ADD the parsley and toss again. Drizzle with a glug of olive oil and toss again.

  • DIVIDE the crème fraîche among 4 plates or a platter and spread it around in a nice schmear.

  • PILE the carrot salad on top, leaving some cream visible. If you’re serving with the fricos, lay them on top, either whole or broken into shards.

Notes

Nutrition