I know you will be participating in a lot of “sinful” eating this weekend. I know this because I will too. 😄 Here’s my recipe for a side dish that will balance out all the decadence that comes with a holiday weekend: heirloom carrots with pomegranate molasses vinaigrette and tangy sour cream, garnished with dill and sesame seeds. It’s simple. It’s easy. And can be made vegan if you leave out the sour cream. You know there will be cole slaw at all the cookouts you attend. Stand out and be the prize winning guest with a little something different. 🥕
RECIPE (serves 4): Heirloom carrots with pomegranate molasses vinaigrette and tangy sour cream, garnished with dill and sesame seeds
▪Get yourself 3 heirloom carrots (one orange, one yellow, and one purple).
▪With a vegetable peeler, shave along the length of each carrot and place in a bowl of ice water to allow to crisp. Have a separate bowl for the purple carrot because it bleeds.
▪In another bowl, mix 3 tbsp of avocado oil, 1 tbsp of extra virgin olive oil, 2 1/2 tbsp of pomegranate molasses, the juice of 1/2 lemon, a generous pinch of Maldon sea salt and a few turns of freshly ground black pepper. Whisk thoroughly, taste and adjust to your liking.
▪Mix 1tbsp of pomegranate molasses vinaigrette into a bowl of 2 tbsp of sour cream.
▪Remove heirloom carrots from ice water, pat dry and toss with pomegranate molasses vinaigrette.
▪Spread a thin layer of tangy sour cream on a plate. Load it up with dressed heirloom carrots. Drizzle extra vinaigrette using the same mixing spoon you used for the sour cream. (The marriage of these two combines richness with sweet tanginess.) Garnish with dill and sesame seeds. Enjoy!