This is a bright and colourful salad makes a great side for holiday dinners.
Recipe from Joshua McFadden, Six Seasons. Cooked by Sobbuh.
1 pound carrots, trimmer and peeled
Extra virgin olive oil
1/2 teaspoon dried chili flakes
Kosher salt and freshly ground black pepper
1/3 c roughly chopped pitted Nicoise or other nice black olives
1/3 cup roughly chopped pitted Castelvetrano or other nice green olives
4 Medjool dates, pitted and very roughly chopped
3 tablesoppons white wine vinegar
1/2 cup lightly packed roughly chopped flat-leaf parsley
1 cup creme fraiche
Cut carrots on a sharp angle so you have long, angled, ¼-inch-thick pieces of carrot.
Put the carrots in a medium skillet, add a healthy pour (1-2 tbsp) of grapeseed oil and ½ cup water, and season with chile flakes, 1 teaspoon salt, and black pepper. Cook at a lively simmer, uncovered, until the carrots are slightly tender but still have some crunch, about 5 to 7 minutes.
Cool the carrots, drain liquid, and pile into a bowl. Add the olives and dates. Pour in the vinegar and toss. Taste and adjust with salt, black pepper, chile flakes, or vinegar until the flavor is super vibrant. Add the parsley and toss again.