Dish of the Month – October

Roasted Carrot Salad

The Dish:
Slow Roasted Carrot Salad, Lentils, Medjool Date, Lardo & Foraged Leaves & Flowers

The Time and Place:
October 22nd, 2010, Dinner at SPQR

The Description:
I have two, dominant childhood memories of carrots. The first is of seeing my dad snack on, what I thought to be, tasteless baby carrots almost every day, and never understanding how someone could stomach them without first applying an ample coating of blue cheese dressing. The second is of eating all of the cold, dry, sliced carrots out of my salad before touching anything else so that they couldn’t ruin the rest of it – a sort of “save the best for last” strategy. Therefore, it’s easy to understand why my associated feelings towards carrots have not all been strictly positive…Continue Reading

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  1. The Emergence of the Foraging Chef | KelsEats Says:

    […] cooking techniques. At SPQR a simple carrot becomes a show-stopping appetizer by combining slow-roasted carrots, concentrated in flavor, with carrot puree made from the juice of the carrots themselves, tender, […]

  2. KelsEats’ Top 10 Dishes of 2010 – #5 « SF Says:

    […] Roasted Carrot Salad, […]

  3. KelsEats’ Best Dishes of 2010 – Roasted Carrot Salad SPQR | KelsEats Says:

    […] Roasted Carrot Salad, […]

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