Wood Oven-Roasted Carrots

Farro, Chickpeas, Cumin Vinaigrette, and Pine Nuts

Chef Max MacKissock of Bar Dough | Denver, CO

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Adapted by StarChefs | April 2017

INGREDIENTS

Puffed Farro:
1½ quarts farro
2 tablespoons salt
Oil for frying

Charred Carrots:
5 pounds carrots, peeled
Grapeseed oil
Salt

Simmered Farro:
1 tablespoon salt
1 quart farro

Carrot-Cumin Vinaigrette:
1 gram toasted and ground cumin seeds
10 grams honey
30 grams Sherry vinegar
125 grams fresh carrot juice
10 grams shallots
½ grams xanthan gum
90 grams grapeseed oil

To Assemble and Serve:
Yield: 1 serving
60 grams pine nuts
Cooked chickpeas
Salt
6 thin slices carrot, sliced on a mandolin and soaked in ice water 1 hour
3 ounces mustard frills
Maldon sea salt
Extra virgin olive oil

METHOD

For the Puffed Farro:
Bring 3 quarts water to a boil. Add farro and cook until tender and overcooked. Strain and dry on paper towels. Transfer farro to a sheet tray and dry at room temperature for 3 days. In a large pot, heat oil to 425℉. Fry fry farro just a few seconds, until it puffs. Over a separate large pot, drain farro through a chinois. Discard oil. 

For the Charred Carrots:
Prepare and heat a wood-fired oven. In a mixing bowl, combine carrots and oil and toss to combine. Season with salt. Transfer carrots to oven and cook until charred on the outside and have no resistance when poked with a skewer. Remove from oven, cool to room temperature, and cut into desired bite-sized pieces.

For the Simmered Farro:
Bring 3 quarts of water to a boil. Add salt and farro and simmer until tender. Drain and reserve.

For the Carrot-Cumin Vinaigrette:
In a blender, combine cumin, honey, vinegar, carrot juice, and shallots. With the motor running, shear in xanthan gum, and then slowly pour in oil to emulsify.

To Assemble and Serve:
In a large bowl, combine pine nuts, Charred Carrots, chickpeas, Simmered Farro, and Carrot-Cumin Vinaigrette. Season with salt and toss to combine. Place the salad in the center of a medium bowl. Top with carrot slices, mustard frills, and Puffed Farro. Season with sea salt and finish with olive oil.

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