Chemist in the Kitchen

June 10, 2015 at 11:30 am

Carrot Top Greens Salad with Spiced Carrot Vinaigrette

Carrot Top Greens Salad with Spiced Carrot Vinaigrette

Today we’ll be discussing a surprisingly taboo topic: carrot top greens.

 

Every time I bring up the idea of using carrot top greens in a recipe, I get one of two typical responses: “That stuff’s edible?” or “Ew, that sounds disgusting”. Sigh.

 

I’m not entirely sure when removing beautiful, nutritious greens and leaves from vegetables became a commonplace activity… Carrot top greens are not only edible, but they are absolutely delicious (they pack a nutritional punch as well!) Their taste is similar to baby spinach and the texture a lot like flat leaf parsley. Packed with vital nutrients such as vitamin K, vitamin A, magnesium, iron, and potassium, carrot top greens are not only good but have everything you need to help you get big and strong (I just flexed my bicep when I wrote that). Now we know why Bugs Bunny was such a string bean.

 

Carrot Top Greens

 

Speaking of being good for you, a quick PSA: there are a lot of claims out there on the interwebs by some folks who preach that carrot top greens are toxic. These claims are highly unsubstantiated, and no research has been able to validate this statement to even the smallest degree. Even the World Carrot Museum (did you know there was an international carrot museum?) encourages the devouring of carrot top greens. These unsubstantiated claims are thought to have arisen during the old days when carrots were picked from the wild where they grew side by side with hemlock, a highly poisonous leafy plant whose leaves look almost identical to those of carrots. These days, I doubt your local grocery store or farmer’s market will be selling hemlock anytime, so, thankfully, none of us have to worry about this confusion.

 

Chickpea and Carrot Top Greens Salad with Spiced Carrot Vinaigrette

 

My favorite way to eat carrot top greens is in a salad. While alone and laughing for no reason. Pureeing the greens into a pesto or a sauce is common and quite delicious, but doing so rids them of their wonderful texture. In this recipe, I combined the greens with chickpeas, shaved radishes, cashews, and dried plums for just a hint of sweetness.  I then pureed the carrots and made them into a vinaigrette spiced with a touch of cumin, a gentle reminder of my Mediterranean roots (no pun intended).

 

With love,

Tamar

 

Chickpea & Carrot Top Greens Salad w/Spiced Carrot Vinaigrette

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 3-4 servings

Ingredients

    For vinaigrette:
  • 1 packed cup grated carrots (about 3-4 carrots depending on size)
  • ¾ cup olive oil
  • 2 Tbsp white wine vinegar
  • 1 1/2 Tbsp agave (can substitute with honey)
  • 1/2 tsp fresh grated ginger
  • ¾ tsp ground cumin
  • ¼ tsp salt
  • ¼ tsp pepper
  • For salad:
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 ½ packed cups carrot top greens, stems removed
  • 2 large radishes, sliced on thinnest mandolin setting (if you don’t have a mandolin, grating works just as well)
  • 6 dried plums, diced
  • ¼ cup cashews, chopped

Directions

  1. Adding the olive oil ¼ cup at a time, puree the carrots with the oil in a blender.
  2. Add the white wine vinegar, agave, grated ginger, cumin, salt, and pepper to the blender and puree until smooth. Set aside.
  3. In a large bowl, combine chickpeas, carrot top greens, shaved radishes, and dried plums. Toss to combine. Add the chopped cashews on top.
  4. Either dress salad with the spiced carrot vinaigrette or serve dressing on the side.
http://chemistinthekitchen.com/carrot-top-greens-with-carrot-vinaigrette/

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One thought on “Carrot Top Greens Salad with Spiced Carrot Vinaigrette

  1. Justine says:

    Wow! This looks delicious. I’ve never even thought of eating carrot top greens, but you’ve definitely taught me something new :D

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