Carrots, dates, and olives with crème fraîche and frico from Six Seasons: A New Way with Vegetables (page 137) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • bernalgirl on September 25, 2020

    Prep everything while the carrots are cooking and this makes a quick lunch or a great side salad, so many good flavors and textures, and the juxtaposition of olives, dates, carrots and chiles is fantastic. I substituted slivered red cabbage and toasted almonds to provide some crunch and heft in place of the frico, and added a handful of chopped mint and urfa biber pepper-- this feels like a very adaptable recipe as long as the mix of flavors and textures is maintained.

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