Carrot Top Vinaigrette

IMG_8497.JPG

Yes, carrot tops are edible, and yes again, they’re amazing! If you haven’t tried them before, hop to it! Of course I would highly recommend my Moroccan Carrot Salad with Dates and Toasted Hazelnuts and this is another amazing, flavorful recipe for those leafy greens that often go wasted! I did a little experimenting with organic, local carrot tops when I was out of fresh herbs and I could not be happier with the result! This is delicious and perfect for salads (like the bountiful one I posted on Instagram yesterday!), fresh veggies, or omit the red wine vinegar and use it as a “pesto” for a grain salad!

Recipe for Carrot Top Vinaigrette

Ingredients

  • 2 tbs chopped (and washed) carrot tops
  • 1/2 cup good quality olive oil
  • 2 cloves garlic
  • 2 tbs red wine vinegar
  • pinch of red pepper flakes
  • salt & pepper to taste

Method

  1. Place all ingredients (liquid first!) in a high-powered blender and blend until smooth. Enjoy on salads, as a dip, or try it without the red wine vinegar as a “pesto”!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: