One of my most favourite things I ate in San Francisco was a carrot. A lone, delicious carrot.This carrot sat alongside one of the best Croque Monsieur’s I have ever had. Then, a couple of days later, next to a punchy Rueben sandwich that I couldn’t help but compare to Katz’s Deli (which is the winner, BTW).
This wasn’t just any ol’ carrot though, it was Tartine’s famous pickled baby carrot. It graces the plate of all their savoury dishes when you dine in, which I reccomend you do. If only for the carrot.
It was sweet and spicy but also SUPER crunchy. It was the kind of spice that stays with you for a while, but you can’t stop eating. Who wouldn’t want a pickle with their super rich and cheesy pastry or sandwich? Not me!
I’ve been home for a few weeks now, and I have been thinking about that carrot. But, I’m impatient and baby carrots are scarce and expensive. So, here is a super quick salad version of that lovely pickled carrot.
The cayenne pepper gives the salad the EXACT warmth I am after and the vinegar/sugar/salt combo is perfect for that quick pickle flavour that the feta does a great job of complementing. I served this with some slow cooked lamb shoulder, but any type of meat with Middle Eastern/ Moroccan vibes would be killer!
- 500g carrots (5-6 large carrots)
- 1 tbsp caster sugar
- 2 tbsp white wine vinegar
- 1 tsp salt
- 1 tsp pepper
- 1/4 - 1 tsp cayenne pepper (depending on your style!)
- 1 tbsp olive oil
- 75g crumbled feta
- 1 sprig of parsley, roughly chopped
- Combine the salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.
- Peel the carrots with a regular vegetable peeler, then using a julienne peeler, julienne the carrots. You could do this by hand, but I would avoid a grater- the carrot ends up too limp and watery.
- Toss the pickle mixture with the julienne carrot and set aside. You could do this a day before for a really intense pickle. Discard any liquid that has been drawn out and dressing left behind if you do this.
- Drizzle with the olive oil and top with feta and parsley.