Thumbelina Carrots & Frisee Salad

I created this recipe last year about this time, only I had fava beans. This week we have snap peas, which is just as perfect to add to this salad. Fresh peppers haven’t made their debut this season yet, but they’re coming along nicely in the field at County Line Harvest, right now. For now, chili flake work well with this.

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Thumbelina Carrots and Frisee Salad

Author: Kali Star

A fun way to enjoy Thumbelina carrots!

Ingredients

Salad

• 1 -2 Bunches Thumbelina Carrots
• 1 Head of Frisee
• 1 Tbsp. Avocado Oil
• Blanched Fava Beans or Fresh Peas
• Pistachios
• Parsley
• Mild to Spicy Pepper

Vinaigrette

• 1/4 cup oil
• 1/4 cup lemon
• 1 tsp or 2 honey
• Black Pepper
• Italian Seasoning Mix

Instructions

1. Preheat oven to 400 degrees.
2. Slice carrots lengthwise, 3 or 4 slices each carrot, depending on the size. Coat evenly with avocado oil.
3. Bake for 20 minutes.
4. Meanwhile, whisk the vinaigrette ingredients in a little bowl.
5. Rinse and dry the frisee, and tear the leaves. Then chop the leaves in half, once is good enough.
6. Place the frisee in a salad bowl and mix the vinaigrette.
7. Pour the hot carrots on top of the frisee.
8. Add pistachios, parsley cooked fava beans, and pepper slices. Or if peppers aren't in season yet, use chili flakes.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #thumbelinacarrots