Shaved Carrot Salad with Roasted Shallots Print Recipe

Serves 4


  • 4 Shallots
  • 3 Tbs. LeRoux Olive Oil
  • Salt
  • 4 large Carrots
  • An ice water bath
  • 1 cup fresh Cilantro Leaves
  • Half a Lemon
  • 1 Tbs. Red Wine Vinegar


  1. Preheat your oven to 425 degrees.
  2. Peel the shallots and trim them into quarters.
  3. Heat 1 Tbs. olive oil in a small skillet until it smokes then add the shallots and some salt. Allow to caramelize briefly before placing the whole pan in the oven.
  4. Meanwhile prepare your ice water bath by emptying an ice cube tray into a bowl and covering the ice with water.
  5. Remove the shallots from the oven after 10 minutes and set aside to cool.
  6. Peel and trim the ends of the carrots, then using a vegetable peeler or a mandoline, shave thin strips of carrot into the ice water bath. The carrots should be thin enough that they begin to curl.
  7. Save the cores of the carrots, chop them into chunks and steam for 5 minutes until very soft then mince, season with salt and a tiny bit of lemon and set aside.
  8. Allow the carrots to soak for 10 minutes before straining them well and adding them to a bowl with the shallots, steamed carrots, remaining olive oil, cilantro, lemon, and vinegar.
  9. Season with salt and toss well enough to coat but not so much that you’ll bruise the cilantro. Serve immediately.