Easy Vegetarian – Carrot Tartare with Hatch Chile Vinaigrette

by Pamela

hatch chile, vinaigrette, easy vegetarian recipe, relationship advice

Had enough boring salads already this summer? I hear ya. Sure, I try to grab some exotic greens when I hit the farmer’s market and I add boatloads of fresh herbs to plain lettuce salads, but sometimes IT’S.JUST.NOT.ENOUGH! So here’s a little something that should help make you, and your mouth, a little happier (at least in the salad department…you’re on your own for anything else you may be thinking of). This carrot tartare with hatch chile vinaigrette will replace that boring bowl of veggies. It’s an easy vegetarian recipe with pizazz. Oh, and if you leave out the egg, you’ve got a perfect little vegan offering too.

Recently, I was poking around the web (I really need to get out more) and kept seeing reviews for this carrot tartare that’s served at a NY restaurant called Eleven Madison Park. The more I read about it, the more I had to make it. It’s a ridiculously easy vegetarian recipe (not really a recipe) that’s definitely one of those things where the sum is greater than its parts.

If you’re not familiar with Eleven Madison Park, it’s a chi chi (pronounced she she…not a knockoff restaurant of that Midwest mess of a “Mexican” restaurant called Chi Chi’s) restaurant in NYC. I’ve never been, but from what I’ve read and the photos/recipes in their cookbook (that I drool over) I think I might be a stalker. No, I’ve never made anything from the book…the processes are a bit long and convoluted, but it all looks and sounds divine.


Eleven Madison Park Carrot Tartare At Home

Yes, the tartare in this dish is ground carrots…nothing else, just carrots. At the restaurant they bring a grinder to the table and grind the carrots in front of you. I give them props for doing this at a white tablecloth restaurant. As I was grinding my carrots, I had orange carrot juice flying everywhere. But I digress.

If you’ve never had steak tartare (raw ground beef), it’s served with several little bowls/piles of mix-ins. Things like shallots, capers, cornichons and sometimes crumbled gorganzola cheese. Mixed into the meat (before it comes to the table) are things like Worcestershire sauce, hot sauce, dijon mustard and it’s topped off with a raw egg. Depending on where you get the tartare, it may come mixed with other ingredients and the accoutrements may be different as well. So that’s the basis of this dish. I like the stuff, but it’s definitely an acquired taste.

This version (a vegetarian recipe) while seeming very bizarre to call it tartare is amazingly similar when you eat it. Plus, since it’s almost completely vegetables, it’s really good for you too. Yes, you’ll notice that I have changed things up a little from the meat version…but really not all that much.

Carrot Tartare with Hatch Chile Vinaigrette

I recently received a copy of the new Hatch Chile Cookbook from Melissa’s. In it, there are loads of recipes from main courses to vinaigrette dressings which (SURPRISE) all contain hatch chiles. I used a hatch chile vinaigrette recipe, from the book, to add a rich and spicy punch to this dish. The hatch chiles helped to give the dish a bit more weight. Let’s face it, a pile of ground up carrots and other little vegetables isn’t really all that filling. And since hatch chile season just started, this week, you can get to the store and grab a bunch of them. (Some stores are even doing roastings in their parking lots…check with your local grocer and see. If not, I’ll be doing a hatch chile roasting post this week. Probably over on MyMansBelly Facebook page. So friend me/follow me…however that one works, so you’re sure to get it.)

You could take this easy vegetarian recipe and bulk it up by multiplying the servings and simply serve it already mixed up (sans egg), with a dish of the vinaigrette on the side, for a dinner party. It’s something that’s a little unexpected, but really delicious.

Easy Vegetarian - Carrot Tartare with Hatch Chile Vinaigrette
Prep time
Total time
No more boring salads. This carrot tartare with hatch chile vinaigrette will replace that boring bowl of veggies. An easy vegetarian recipe with pizazz.
Recipe type: Appetizer
Cuisine: American
Serves: 1
  • Hatch Chile Vinaigrette
  • 1 Cup Seasoned Rice Wine Vinegar
  • ¼ Cup Sugar
  • ¼ Pound Hatch Chiles (roasted, peeled, stemmed, seeded and minced - about 4 chiles)
  • 1 Clove Garlic (minced)
  • ¾ Cup Grapeseed Oil
  • Sea Salt
  • Freshly Ground Black Pepper
  • Carrot Tartare
  • 3-4 Carrots (ground)
  • 1 Quail Egg (yolk only)
  • Chives
  • Roasted Salted Pistachios (crushed)
  • Grainy Mustard (or Dijon mustard)
  • Sea Salt
  • Lemon Zest
  • Celery (small dice)
  • Green Onion (white and green parts thinly sliced)
  1. Hatch Chile Vinaigrette
  2. Whisk the vinegar, sugar, chiles, garlic, a pinch of sea salt and a few grinds of freshly ground black pepper in a medium sized bowl.
  3. Slowly drizzle in the oil while whisking the ingredients in the bowl.
  4. Set vinaigrette aside while you make the tartare.
  5. Carrot Tartare
  6. Pile the ground carrots in the center of the serving dish and surround it with small bowls or piles of the remaining ingredients. (This lets each person decide the amount they would like in their tartare.)
  7. Serve each plate with a salad fork.
  8. Serve the vinaigrette in a small bowl with small to medium sized spoon for serving.
Use the freshest carrots you can find, preferably from a farmer's market. The fresher they are, the sweeter they are. You could also use canola oil, in place of the grapeseed oil. You want the oil to have very little flavor so that the vegetables are the star of this dish.


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Dorothy at Shockingly Delicious July 23, 2014 at 12:43 pm

LOVE this! A quail egg…who knew!

Pamela July 23, 2014 at 3:40 pm

Thanks Dorothy – quail eggs are just so cute! LOL

Priscilla | ShesCookin August 8, 2013 at 10:12 pm

Pretty!! I’ve been to Eleven Madison Park, but they weren’t serving carrot tartare at the time (it was January). Love it and the Hatch Chile vinaigrette!

Pamela August 9, 2013 at 8:49 pm

Thanks Priscilla, the next time I’m in NY I’m definitely going there to eat.

Maureen | Orgasmic Chef August 7, 2013 at 7:10 am

carrot tartare? I love this!

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