Carrot Top Salsa By Chef Vojtech Vegh
I chose this dish because carrot is a very versatile ingredient and we usually focus only on its root,while all parts of the carrot hold lot of specific flavour that we should make the most of. Carrot tops are bursting with flavour and are one of my all time favourite ingredients to use in the kitchen.
Find the rest of the recipe here:
Ingredients:
- 70 g Olive Oil
- 10 g Carrot Tops
- 10 g Chives
- 5 g Apple Cider Vinegar (or 10g lemon juice)
- 1.5 g Salt
- 0.3 g Ground Black Pepper
Method:
To make the carrot top salsa, cut off the carrot tops and give them a good rinse under cold running water. Pick the carrot leaves off their stems and put the stems aside for now. Try to form a little ball from the carrot leaves, as it will make chopping easier. Cut up the chives into small bits as blenders tend to struggle with whole chives.
Now add your chopped carrot tops and chives to the blender, add apple cider vinegar, olive oil, salt and pepper, and blend it briefly for a few seconds. You can store the carrot top salsa in the fridge for up to three days.
- You can prepare this salsa without a blender as well. Chop the chives and carrot tops finely with knife and mix them in a bowl with the rest of the ingredients.
- If you are hand chopping the herbs, make sure you use a chef’s knife or vegetable dicing knife (santoku) and that your knife is sharp. Blunt knife will ‘juice’ the herbs and you will loose the precious flavours.
- If you are blending the salsa, don’t skip chopping up the chives. Most blenders don’t put up well with long strings of chives.
Leftovers:
- This flavour bomb usually disappears from the table in seconds, so no leftovers.
- If you somehow ended up with leftovers, just keep it in the fridge and eat it within three days.
- It’s good on everything. It does well in the freezer too.
