Barbecued young carrot salad recipe

Ingredients

• 1 tablespoon water
• 1 teaspoon unflavored powdered gelatin
• 6 ounces red bell pepper, roasted, peeled, and pureed
• 1 large egg
• 1 large egg yolk
• 1 teaspoon granulated sugar
• ¼ teaspoon agar agar
• Kosher salt and ground white pepper

• 1 cup walnut pieces
• 2 tablespoons (1 ounce) mild-flavored honey, such as orange blossom
• 1 tablespoon unsalted butter
• Kosher salt and ground white pepper

• 10 ounces Point Reyes blue cheese or other creamy blue cheese
• 2 tablespoons (1 ounce) extra-virgin olive oil
• Candied walnuts
• ½ teaspoon fresh thyme leaves
• Pinch or 2 of ground coriander

To Prepare the Red Pepper Curd
1. Pour the water into a ramekin. Sprinkle the gelatin over the water and let the mixture stand for several minutes.
2. In the top of a double boiler, combine the red pepper puree, egg, yolk, sugar, and agar agar. Place over a pan of simmering water and whisk the mixture until it thickens enough to coat the back of a spoon.
3. Stir in the gelatin and water, and continue cooking about 2 minutes more until the gelatin has dissolved into the curd.
4. Strain the curd through a fine-mesh sieve into a medium bowl, pushing on the bell pepper pulp to release as much flavor as possible.
5. Season with salt and pepper.
6. Cover the bowl and chill the mixture in the refrigerator until needed.
To Prepare the Candied Walnuts
7. Preheat the oven to 350°F.
8. Line a baking sheet with a non-stick mat or lightly oiled parchment paper.
9. Mix all the ingredients together in a small bowl and spoon the coated nuts onto the baking sheet.
10. Bake until lightly browned and dried out, 10–12 minutes. Leave the oven on, but remove the nuts and cool them on the baking sheet placed over a baking rack. Once they’re cool, break or chop them into small pieces.
To Prepare the Blue Cheese Mille-Feuille
11. Line a baby bread loaf pan or a pair of 6- to 8-ounce ramekins with plastic wrap. Press about 2 ounces of cheese in the bottom of the pan or ramekins. Try to keep the blue veins of the cheese somewhat intact so you don’t end up with gray-looking cheese. Drizzle with enough extra-virgin oil to glisten.
12. Add enough chopped walnuts to cover the cheese. Scatter with a few thyme leaves, a smidgen of coriander, and begin again with about 2 more ounces of cheese. Repeat and layer upwards, topping with cheese. Cover with plastic wrap and refrigerate until needed.
To Prepare the Carrots
13. Line a baking sheet with a non-stick mat or lightly oiled parchment paper.
14. Bring about 3 inches of lightly salted water to a boil in a broad saucepan.
15. Dunk the carrots in the water and boil for 1 minute. Cool the carrots in ice water, then dry them.
16. Transfer the carrots to a medium bowl and combine them with the oil, ketchup, chile, dry mustard, ginger, coriander, and salt and pepper.
17. Spread the carrots out on the baking sheet in a single layer, reserving the oil and ketchup mixture left in the bowl. Bake the carrots in the 350°F oven for 12–15 minutes, or until tender.
18. Reserve the carrots at room temperature. Measure 2 tablespoons of the reserved carrot oil and ketchup mixture to add to the vinaigrette.
To Prepare the Vinaigrette
19. Whisk together all the ingredients in a small bowl.
Putting it all together
20. Unmold the cheese mille-feuille. Slice it into 8 equal sections. Arrange 2 pieces of cheese on 4 plates. Arrange carrots at angles over the cheese. Divide the orange segments among the plates, interspersing them with the carrots.
21. Drizzle the vinaigrette over and around the carrots, leaving a little to coat the endive leaves and herbs. Whisk the red pepper curd vigorously, then spoon on mounds of it beside the carrots and oranges. Sprinkle lightly with salt and pepper. Dunk endive leaves and herbs in the remaining vinaigrette, scatter them around each plate, and serve.