I called my suki Edwin at Fresh Field at Market!Market! a few days before our big Holiday dinner and asked what goodies he hadâ€¦ he suggested some baby carrots he was just about to start harvesting and I also ordered some arugula microgreens for garnishing. On the day of the dinner, I picked out several kilos of baby carrots and was so thrilled at their freshness that I decided to serve them as is, albeit naked (peeled). First, I chose the specimens that were more or less uniform in size and straight and then washed them in lots of water. I then soaked the carrots in a large pail of water so that even the green tops would be re-hydrated and they would look good as an appetizer. Closer to serving time, I peeled the carrots and laid them out on a rectangular silver tray, greens and all (to serve as the handle) and added a simple anchoide dipping sauceâ€¦
To make the sauce just chop up some anchovies finely together with some garlic, add to good mayonnaise, a few spritzes of fresh lemon juice and cracked black pepper and voila! What was really cool about these carrots were that they LOOKED like carrots. At about 4-5 inches of orange root, this was perfect for say 2-3 bites. The only logistical issue was to avoid double dippingâ€¦ thankfully, the guests figured that out and slathered a lot of anchoiade on the first dip. Serve with lots of napkins and provide a way to get rid of the carrot tops. With the rest of the carrots I just roasted them in the oven with some olive oil and herbs. Delicious. Simply perfect. This was a great way to start the meal…mislead everyone into thinking they are going to eat healthy for once… Thanks Edwin!