CARROT TARTARE

By Elliott Papineau
March 11, 2014
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Serves: 4

  • 3 CARROTS
  • 2 tablespoons MUSTARD AIOLI
  • 1 SALT
  • 1 bunch CARROT TOPS
  • 1 handful RAW PISTACHIOS
  • 1 teaspoon CHAMPAGNE VINEGAR
  • 1 SMALL SHALLOT
  • 1 CLOVE ROASTED GARLIC (SMASHED)
  • 1 teaspoon LEMON ZEST
  1. Finely dice carrots, shallot, and pistachios. Mix mustard, champagne vinegar, roasted garlic paste, and lemon zest together and fold into carrots. Season to taste with vinegar and salt. Garnish with finely minced carrot greens.
  2. Serve with crusty baguette.

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