The Chef: Anne Quatrano
Her Restaurants: Bacchanalia, Floataway Café, Star Provisions Market and Café, W.H. Stiles Fish Camp, all in Atlanta
What She’s Known For: Lifting up Atlanta’s food scene with elegant farm-to-table dishes for over 25 years. Timeless ingredient-focused cooking and smart moves that reveal the chef’s individual style.
FARM-TO-TABLE COOKING and outstanding produce are what customers expect at
Atlanta restaurants, no matter the season. “We grow carrots in the winter, and they’re really perfect,” said the chef of her farm 45 miles outside the city. Ms. Quatrano’s final Slow Food Fast recipe, a layered and satisfying salad, showcases the vegetable two ways, roasted and raw.
Tossed in oil and roasted until caramelized and yielding, the cooked carrots provide a meaty backbone to this vegetarian dish. Ms. Quatrano shaves a few more carrots paper-thin and plunges them into cold water to crisp and curl into a snappy garnish. Toppings of toasted pistachios and golden raisins plumped in white wine lend texture as well as contrasting flavors. And the aromatic cumin-seed dressing ties the dish together, providing an invigorating antidote to the deepest winter doldrums.
—Kitty Greenwald is a chef, food writer and the co-author of ‘Slow Fires’ (Clarkson Potter)
To explore and search through all our recipes, check out the WSJ Recipes page.
Ms. Quatrano’s final Slow Food Fast recipe, a layered and satisfying salad, showcases the vegetable two ways, roasted and raw. Tossed in oil and roasted until caramelized and yielding, the cooked carrots provide a meaty backbone to this vegetarian dish. Ms. Quatrano shaves a few more carrots paper-thin and plunges them into cold water to crisp and curl into a snappy garnish.
- 24 thin carrots, cleaned and peeled
- 6 tablespoons olive oil
- Kosher salt
- 1 cup golden raisins
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- ¼ teaspoon granulated sugar
- ½ teaspoon coriander seeds
- ½ cup hulled pumpkin seeds
- ½ cup pistachios
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon honey
- Pea shoots, arugula, torn carrot greens or watercress, for garnish
- Preheat oven to 400 degrees. Toss 20 carrots with 2 tablespoons olive oil and a pinch of salt. Spread carrots across a baking sheet in a single layer, and roast until browned in spots and tender within, about 15 minutes.
- Meanwhile, in a small pot over medium-low heat, combine raisins, wine and sugar. Simmer until raisins plump and sugar dissolves, about 10 minutes. Strain raisins and discard poaching liquid.
- In a large bowl, combine 2 cups ice with 2 cups cold water to make an ice bath. Use a mandolin, a sturdy vegetable peeler or a sharp knife to finely shave remaining carrots lengthwise into long slivers. Transfer shaved carrots to ice bath to crisp and curl.
- In a small sauté pan set over medium heat, toast coriander seeds until fragrant, about 1 minute. Once toasted, use a mortar and pestle or the flat side of a knife on a cutting board to crush seeds slightly. In the same pan, toast pistachios until just fragrant, about 2 minutes. Roughly chop pistachios and set aside.
- In a large bowl, whisk together crushed coriander seeds, lemon juice, honey and remaining olive oil. Add warm roasted carrots, strained raisins and toasted pistachios, and toss to combine. Transfer carrot mixture to a platter. Drain raw carrot curls and pat dry. Scatter raw carrots over roasted carrots. Garnish with pumpkin seeds and a thin scattering of greens.
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Appeared in the January 15, 2022, print edition as ‘Roasted and Raw Carrot Salad With Cumin-Seed Dressing.’