Heirloom Carrot Salad
This beautiful heirloom carrot salad is paired with seared scallops and finished with a citrus dressing and crème fraiche.
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Yield 3 servings
Ingredients
- 3-4 Scallops any size is fine
- 6-8 Heirloom Carrots you can also use regular orange carrots
- 1/2 Onion
- 1/2 Daikon Radish
Dressing
- 3 tsp Lemon Juice
- 2 tsp dijon mustard
- 3 tsp olive oil
- 3 tsp Honey
- 1/2 tsp Salt
- 1 tsp Ground Pepper
- 1 tsp Fresh Dill minced, (optional
Crème Fraiche
- 1 cup Sour Cream
- 2 tbsp Buttermilk
Instructions
Crème Fraiche
- Mix together the sour cream and buttermilk. Set aside.
Main Dish
- Dry the scallops with paper towel.
- Before searing, salt and pepper your scallops. The key is to sear in a hot pan with 1 tbs of olive oil.
- Slice the onion. Peel the carrots and daikon radish then use a mandolin to achieve the shoe string effect if you like or a grater will work well too
- Dress the salad and top with the scallops. Drizzle with the crème fraice.
Dressing
- Add all ingredients except olive oil.
- Add olive oil last and whisk in slow to emulsify into your dressing.
Estimated Cost Per Serving:
Nutrition Facts
Heirloom Carrot Salad
Per
320 g
Calories
300
% Daily Value*
Fat
21
g
32
%
Saturated Fat
9
g
56
%
Carbohydrates
27
g
9
%
Fibre
5
g
21
%
Sugars
17
g
19
%
Protein
6
g
12
%
Cholesterol
50
mg
17
%
Sodium
660
mg
29
%
Potassium
714
mg
20
%
Calcium
154
mg
15
%
Iron
1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Chef Adil Gangji of Big Flavours Catering.