Shaved Carrots with Roasted Macadamia Nuts, Mint, Basil & Parsley
Colorful, simple, delicious! That’s the kind of cooking I like to do with produce that can be fun to put together and is in season, readily available either in your home garden, the local farmers market or your food store. I’ve been a chef for 37 years. I’ve enjoyed every moment of it from traveling and working around the world in fast-paced restaurants or hotels to culinary education and my present job in culinary nutrition. Two factors have kept me interested all of this time. One is learning something new each and every day. The other is the interesting people who love food and whom I have become great friends with over the many years. I’m telling you, food is the best way to meet new friends and build relationships. Deep down, I truly think everyone wants to be able to make the perfect roast or soufflé as part of entertaining at home. At your next dinner party, this interesting dish with fresh flavors, textures and tastes give you something new to learn and share with your friends and family. Enjoy!
This is a fabulous yet interesting dish with fresh flavors, textures and tastes and it’s really simple to make – I hope you enjoy!
Shaved Carrots with Roasted Macadamia Nuts, Mint, Basil & Parsley
Serves 4
Ingredients:
½ cup macadamia nuts, crushed
1 lb. baby rainbow carrots
1 tablespoon freshly chopped mint
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped basil
1 tablespoon capers in brine, rinsed
4 anchovy fillets, chopped
1 lemon, juice and zest of
1 teaspoon of minced garlic
3 tablespoons extra virgin olive oil
Pre heat oven to 350°F
How to Make:
Place the macadamia nuts onto a sheet pan, place into the oven and roast for 8 to 10 minutes, be careful not to burn them, remove from the oven and allow to cool.
Take a vegetable peeler and shave the carrots into ribbons, place into a salad bowl.
Take a small bowl and add the mint, parsley, basil, capers, anchovies, lemon juice and zest, 2/3 of the crushed roasted macadamia nuts and the oil, mix well together.
Pour the dressing over the shaved carrots, toss lightly so that the dressing covers all the strips of the carrots, sprinkle over the remaining roasted macadamia nuts hazelnuts and serve.