Summary

Ingredients

• 10 carrot (s), yellow, orange, purple
• 4 tablespoon extra virgin olive oil
• 4 saffron threads
• 1 spring onion (s), finely chopped or a small shallot
• 2 tablespoon balsamic vinegar, white or white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 pinch turmeric
• Salt from the mill
• 1 teaspoon Kampot pepper, red, crushed (not ground!)
• 2 sprigs tarragon, finely chopped
• 1 lemon (s), organic or untreated
• some chard leaves, small ones

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Instructions

1. Peel the carrots and cut obliquely into oblong slices. Blanch for 5 minutes in boiling salted water so that they still have a bite. But one after the other, from yellow to orange to purple, as the latter are extremely colored. Take out and rinse in cold water immediately so that the color remains but the carrots are still lukewarm.
2. Heat the olive oil and flavor it with the saffron threads and the finely chopped onion. Mix with vinegar, mustard, honey, turmeric, salt, Kampot pepper and tarragon to form a vinaigrette. Preferably with a whisk so that the vinaigrette emulsifies and becomes thick. If fresh tarragon is not available during the season, simply leave it out.
3. Arrange the carrot slices on the plates in a fan-like manner like flower petals, one color after the other; Garnish with the chard or other lettuce leaves in the middle and pour the lukewarm vinaigrette on top. Finally rub some lemon zest over it.
4. Such a lukewarm carrot salad is a premium carrot salad anyway - but especially with this vinaigrette - it`s awesome! Fiery, earthy, full-bodied and complex with that fine hint of tarragon and fresh lemon.