To prepare carrots bring a large pot of lightly salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes. 

Blanch the carrots in the boiling water until tender when pierced with a knife, about 3 minutes. Drain the carrots and plunge into the ice bath to shock them—i.e., stop the cooking and cool them quickly; this procedure also locks in the carrots’ bright color. 

Drain the carrots again. You want them to be relatively uniform in size, so if any of them are large, cut them lengthwise in half. 

Marinade: 

Put a small, dry skillet over low heat, add the chilies, and toast for 1 or 2 minutes; shake the pan so they don’t scorch. Break up the chilies and put them in a food processor. Pulse the chilies to a coarse powder; you should have about ½ cup.

 Put the chili powder in a mixing bowl, add the vinegar, garlic, cumin, kosher salt, black pepper, and red pepper flakes, and whisk until blended. While whisking, slowly pour in the oil in a stream until emulsified.

Put the carrots in a mixing bowl and pour in the chili mixture, tossing to coat. Marinate for 1 to 2 hours, tossing periodically.

Crisscross the carrots on a platter. Scatter the micro greens and almonds on top and season with flaked sea salt.

Recipe reprinted from Crossroads by Tal Ronnen.

Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW

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