ZA'ATAR ROASTED BABY CARROTS WITH CHARRED ORANGE VINAIGRETTE & MARKET VEGETABLES
CHARRED ORANGE VINAIGRETTE
1 WHOLE NAVEL ORANGE
1½ C CHAMPAGNE OR CHARDONNAY VINEGAR
¾ C OLIVE OIL
¾ C WATER
3 TBSP SUGAR
1 TSP SALT
1 TSP DIJON MUSTARD
Broil in oven (or char on grill) one whole orange evenly. Slice the orange in half, remove seeds, reserve juice, and rough chop. Place orange, orange juice, Dijon mustard, sugar, and salt in a blender. On medium speed, slowly incorporate olive oil and vinegar in small streams, using water to thin the dressing (as necessary). Put in sealed container and store in fridge.
1 LB BABY CARROTS
ORCHESTRA PROVISIONS ZA’ATAR SEASONING
JUICE FROM ½ LEMON
Lightly coat a large saute pan in olive oil and warm over medium-high heat. Place peeled baby carrots in pan, stirring occasionally to get even color on all sides. When carrots are tender, squeeze half a lemon’s juice over them. Toss with Orchestra Provisions Za'atar seasoning to coat carrots heavily.
Arrange carrots on plate and drizzle with the charred orange dressing. Garnish with sea salt, black pepper, and radish slices.
CREATIONS BY JESSE FREIJO EXECUTIVE CHEF OF BISTROT LEO SIXTY SOHO, NYC. | WWW.BISTROTLEO.COM