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.
Ingredients
- 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)
Instructions
- Hatch Chile Vinaigrette
- 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.
- Slowly drizzle in the oil while whisking the ingredients in the bowl.
- Set vinaigrette aside while you make the tartare.
- Carrot Tartare
- 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.)
- Serve each plate with a salad fork.
- Serve the vinaigrette in a small bowl with small to medium sized spoon for serving.
Notes
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.
Recipe by My Man's Belly at https://mymansbelly.com/2013/08/06/easy-vegetarian-carrot-tartare-with-hatch-chile-vinaigrette/