Check out this “wild” looking dish from new chef on the NYC scene, David Nichols. You may never think of vegetables in the same way. The roasted carrots are paired with whipped feta and zingy pistachio vinaigrette, almost making them a meal unto themselves. For party purposes, set out carrots on a platter, and use the whipped feta as a dip, with vinaigrette on top.
Originally from Washington State, Nichols grew up in a farm-to-table environment, encapsulating the soul of Irvington—which happens to be conveniently located across the street from the Union Square Greenmarket.
HOBNOB sampled some other dishes: roasted radishes in a bath of crème fraîche match zesty bitter tastes with a creamy accents; grapefruit and fennel accent scallops in the freshest way. I hope they never take this cocktail off the menu, Stramaro Never Dies (the name brings that hope to life) has a perfect blend of fresh strawberries, vodka, amaro, and lime with a salty accent on the rim. Makes for an ideal, summer cocktail offering in color and taste. Go try one! irvingtonnyc.com
Roasted Carrots with Whipped Feta and Pistachio Vinaigrette
PREHEAT OVEN 350º… COOK THE CARROTS
2 bunches baby carrots
s + p
Season carrots with s + p. Roast for 10 min.
MAKE THE WHIPPED FETA
1 CUP feta, crumbled
2 TB heavy cream
4 TB créme fraiche
juice of one lemon
s + p
Whisk together all ingredients until smooth.
MAKE THE PISTACHIO VINAIGRETTE
1/2 CUP pistachios, chopped
zest and juice of 2 limes
zest and juice of 2 lemons
zest and juice of 1 orange
4 TB parsley, chopped
1/2 bunch chives, chopped
4 TB mint, chiffonade
1/2 CUP olive oil
s + p
Whisk together all ingredients.
ASSEMBLE THE SALAD
mint leaves (for garnish)
Place the whipped feta in a bowl. Top with roasted carrots, then the pistachio vinaigrette. Garnish with mint leaves.
We’ve got more recipes featuring foraged, wild, and exotic ingredients in the GO WILD issue.