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Wolfgang Puck’s Roasted Carrots with Farro Salad Recipe

Wolfgang Puck’s Roasted Carrots with Farro Salad Recipe

On a visit to the farmers’ market, Chef Wolfgang Puck was struck by the beauty of carrots and blood oranges, and he felt compelled to use them as ingredients—thus, this farro salad was born. It works perfectly as a simple, flavorful side dish, or a light vegetarian main course.

“I got so excited at the farmers’ market. I saw some beautiful carrots; I saw some beautiful blood oranges. On the way home, I said, ‘I’m going to make a special salad.’” —Wolfgang Puck

Wolfgang teaches you how to unlock a carrot’s natural sweetness via heavy roasting and how to use carrot tops, something that most cooks usually discard. Elicit the vegetable’s natural, sugar-sweet taste and enhance your farro with an orange yogurt vinaigrette. Vibrant colors and a combination of grain, vegetable, and fruit make this dish tasty to both the palate and the eye.

Simple, flavorful, and a star side dish: oven-roasted carrots rely on fresh, high-quality ingredients and a two-part technique to seal in nutrients and highlight simple flavors. Start by selecting firm, vibrant carrots, removing the roots and trimming the tops. Then toss with Kosher salt, freshly ground black pepper, and extra virgin olive oil. Whole carrots placed in a single layer across a baking sheet or sheet pan are ideal for even caramelization. And, they look pretty, too.

Ingredients

Farro

  • 1 1/2 cups farro
  • 4 cups water
  • 2 tsp salt

Vinaigrette

  • 1/2 cup greek yogurt
  • 1 shallot, minced
  • 2 tsp blood orange peel, grated
  • 3 tbsp carrot tops, chopped (can be replaced with mint)
  • Juice of 2 blood oranges
  • 1 tbsp lemon juice
  • Salt and pepper

Carrots

  • 10–15 heirloom carrots
  • 1 shallot, cut into quarters
  • 1 garlic clove
  • 1 lemon, cut in half
  • 2 tbsp olive oil

Garnish

  • Shaved carrot ribbons
  • Blood orange segments
  • Orange segments
  • Edible flowers
  • Watercress, stems trimmed

To Make

Begin by preparing the farro. Combine the water and farro in a medium saucepan. Add 2 tsp of salt. Bring to a boil over high heat. Reduce to medium-low heat, and cover and simmer until the farro is tender, about 15–20 minutes. Drain well, and then transfer to a large bowl and set aside to cool.

Now prepare the carrots. Preheat oven to 450°F. Heat the olive oil in a large sauté pan on medium-high heat. Add in the shallot and garlic clove. Add carrots and squeeze lemon over the contents of the pan. Toss the pan to coat carrots. Put the pan in the oven until the carrots are roasted, about 15–18 minutes. Transfer carrots to a plate and let cool. When cool, cut the carrots in halves or thirds, depending on their size.

Move on to the vinaigrette. Place the greek yogurt in a medium bowl. Mix in the shallot, blood orange peel, and carrot tops (or, if you’ve opted for it, the mint). Add in the blood orange juice and lemon juice. Mix. Season with salt and pepper. If the vinaigrette is too thick, add more juice. When the vinaigrette is to your liking, slowly pour it into the farro.

To Plate

Place spoonfuls of the farro salad down the center of the plate. Arrange the roasted carrots, about 8 pieces, on top of the farro. Add a few blood orange slices and some orange slices to the composition. Top the salad with trimmed watercress, edible flowers, and the carrot ribbons.

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