Baby carrots wth zucchini, goat’s curd, pomegranate & tarragon dressing

Baby carrots wth zucchini, goat’s curd, pomegranate & tarragon dressing

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

The freshness of this salad has made it a popular summer dish at Huxtable. We use produce from a wonderful organic farmer called Andrew Wood. His striped zucchini, heirloom carrots and French tarragon really were the stars of this dish.

Ingredients

Quantity Ingredient
500g striped zucchini
100ml chardonnay vinegar
500g mixed baby heirloom carrots, topped and washed
1 pomegranate
200g goat’s curd
snipped red sorrel cress, to garnish

Tarragon dressing

Quantity Ingredient
100ml chardonnay vinegar
200ml extra virgin olive oil
10 french tarragon sprigs, picked
1 tablespoon dijon mustard
pinch citric acid

Method

  1. For the tarragon dressing

    Combine all the ingredients in a blender and blitz until combined. Store in a clean glass jar until needed; the dressing keeps well for several days.
  2. For the zucchini

    Wash the zucchini and cut off the ends. Using a mandoline or vegetable peeler, cut the zucchini into long ribbons. Scatter the ribbons over a large tray and sprinkle with the vinegar and some sea salt and freshly ground black pepper. Leave to sit for 30 minutes to lightly pickle and macerate.
  3. For the carrots

    Bring a saucepan of salted water to the boil. Cut the carrots in half if they are large, otherwise leave them whole. Place them in the boiling water and cook for 4–5 minutes, or until just done — you still want them to be firm. Remove and chill in iced water. When the carrots are cold, remove and drain on paper towel.
  4. To seed the pomegranate

    Sit the pomegranate on an old chopping board, with the ‘crown’ facing up. (The juice stains boards and fingers, so you may like to wear latex gloves.) Using a sharp knife, cut down halfway through the fruit, then gently pull it apart with your hands. Now cut down halfway through each pomegranate half again, then gently pull each half into quarters. Using your fingers, very gently prise the seeds from the membranes of each section, trying not to break the juicy flesh of the seeds. Discard the membranes and peel, and set the seeds aside.
  5. To serve

    In a large bowl, toss the zucchini with the carrots and a decent amount of the dressing to coat. Season, then arrange nicely on a platter.
  6. Use a disposable piping (icing) bag to make small dots of goat’s curd, the size of marbles, around the salad. Scatter the salad with the pomegranate seeds, then whimsically scatter the red sorrel cress all over and serve.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
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