Heirloom Carrot and Dried Bing Cherry Salad

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CHEF JEFFREY COX
SYSCO SEATTLE
SERVES 10

 

Ingredients:
¼ cup Arrezzio Imperial olive oil
2 lb. purple carrots
2 lb. yellow carrots
2 lb. orange carrots
1 cup vegetable broth
½ lb. dried Bing cherries
¼ cup chopped garlic
½ cup white wine

 

Directions:
Heat a large sauté pan over high heat, add oil and pan-sear the carrots, one color at a time, and turn out into a mixing bowl. Return carrots to the pan and add broth, dried cherries and garlic. Deglaze with wine and remove from heat. Note: This salad can be made to order or prepared in advance.