Marinated carrot salad, cashew cream sauce
Carrots tenderised in lemon, wrapped in an unctuous cashew cream that reconciles raw and comfort.
A salad to prepare the night before — carrots soften in lemon, becoming almost cooked without ever touching heat. The cashew cream sauce wraps them in unctuous softness. A dish that reconciles raw and comfort.
Ingredients
- Carrots: 6 young carrots
- Juice of 2 lemons
- 2 tbsp olive oil
- 1 pinch of fleur de sel
- 1 tsp cumin seeds (optional)
- Sauce: 8 tbsp cashews (≈ 80 g) soaked 4 hours
- 4 tbsp spring water
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 pinch of fleur de sel
- 1 small garlic clove (optional)
- Finish: hemp seeds, fresh chopped herbs, edible flowers
Method
Shave the carrots into thin ribbons or julienne. Mix with lemon juice, olive oil, fleur de sel and cumin. Marinate in the fridge at least 4 hours, ideally overnight. For the sauce, blend soaked cashews with water, lemon, oil, salt and garlic until perfectly smooth — the consistency should coat the back of a spoon. Spoon over the carrots just before serving, scatter hemp seeds, herbs and flowers on top.
The tip
Soaked and blended, cashew becomes a plant cream with no dairy, mimicking the creaminess of classic sauces with a natural sweetness. Rich in magnesium, copper, zinc — it nourishes as much as it envelops.