Grilled Endive & Heirloom Red Carrots, Meyer Lemon & Dill Salsa, Tahini, Lemon, Garlic, Turmeric Spread
Another New Dish Alert! I have been experimenting with a new dish that combines sweet local red carrots and Belgian endive, also known as witloof. After many attempts, I have finally perfected this warm lunch dish that will be served at yoga and meditation retreats hosted by Ojas Retreat Center in Temecula, California.
Grilling The Carrots
First, some local heirloom red carrots were peeled and tossed about a bit of avocado oil, sea salt, and coarse black pepper and then almost one foot above a fire of cherry wood. This way, they would take a bit longer to get to al dente and pick up more of the sweet and mellow characteristics of the cherry wood.
Grilling The Endive
Once the carrots were done, I removed them from the grill and lowered the grate just above a bed of oak lump charcoal embers. I halved the endive and tossed it with the same avocado oil, salt, and pepper, and put them face down on the grill until they had developed a nice caramel color on their face. I flipped them onto their back for a moment so they would warm through and then reserved them to the side.
Finishing It Up
To serve, I spread a schmear of turmeric, tahini, garlic puree, and lime juice on the plate. Think of hummus for its texture. The lime juice came with a heavy hand as tahini sometimes calls for an acid foil to balance it.
Lastly, a quick salsa of Meyer lemon, red onion, fresh dill, and a pinch of cayenne was scattered about.
This dish was designed to be served warm but would also make an excellent cold vegetable side served individually or on platters as part of a family-style or buffet service. As designed, it happens to be vegan, vegetarian, gluten-free, and (with minor modifications) keto.
This will go on menus immediately and may be requested for any upcoming service. Sign up to get notice of every New Dish Alert.
