Easter Carrots for Bold Bunnies April 18 2014
Here is a great carrot salad that would be perfect for an Easter feast or as lunch with a hunk of bread.
We start with a 2 pound bag of "baby" carrots, you know, the ones that have been whittled down from big carrots, but if it is Spring and your market has REAL baby carrots, they will be fantastic in this recipe.
We then place a few large dollops of Schmaltz on the carrots along with fresh thyme, salt and pepper. Schmaltz is rendered chicken fat and gives the most amazing flavor to roasted vegetables and potatoes. Roast the carrots in a 350' oven for 25 -30 minutes or until the carrots are soft and beginning to brown around the edges. Drain the carrots from the fat and allow to cool. This step can be done ahead of time as the carrots will keep in the refrigerator for a day or two.
Heat a pan and throw in some pieces of bacon or prociutto and cook until crisp. Add to the pan 2-3 tablespoons of OO MOMMIE Ruby Grapefruit & Red Onion Marmalade and the carrots. Stir to coat the carrots with the sauce; you can add a little water if the pan is too dry.
Add to the pan two big handfuls of arugula and stir; drop in 2-4 ounces goat cheese and remove from the heat.
Serve immediately and Enjoy!