French Carrot and Herb Salad
Marché’s Anchoïade
Celery Salad with Dates, Almonds, and Parmesan

French Carrot and Herb Salad
4-6 servings

Confession: I sometimes think raw carrots in salads are boring and this is anything but. I learned to make a version of this recipe when I worked at Marché Restaurant in Eugene, OR. I’ve adapted it some and continue to return to it for its fresh bright flavors. Add some chopped toasted walnuts, almonds, or hazelnuts and serve it with some warm olives and baguette slices and you have yourself a lovely little plate.

1-pound carrots, peeled and grated or shredded in the food processor
3 Tablespoons chopped flat leaf parsley
3 Tablespoons chopped tarragon
¼ cup plus 2 Tablespoons extra virgin olive oil
2 Tablespoons champagne vinegar
2 Tablespoons lemon juice (and some zest if you wish)
1 Tablespoon Dijon mustard
Salt and freshly ground black pepper

1. Toss together the carrots, parsley, and tarragon in a medium bowl.

2. In a small bowl, whisk together the vinegar, lemon juice, and mustard. Slowly whisk in the olive oil and season with salt and pepper.

3. Pour the dressing over the carrots and herbs and mix gently to thoroughly combine. Season with more salt and pepper to taste.

4. Refrigerate for at least 30 minutes before serving. Keeps well in an airtight container in the fridge for up to 3 days.

Marché’s Anchoïade
Makes around 2 cups

I learned to make this thick Caesar-like dressing when I worked at Marché Restaurant in Eugene, OR. It should be very very thick - like a homemade mayo or a dip. Add the oil in a slow thing stream so it blends and emulsifies properly.

1/2 cup red wine vinegar
3 large garlic cloves
lots of black pepper
1/4 tube anchovy paste (or even better, 5-6 anchovy filets)
3/4 cup extra virgin olive oil
3/4 cup avocado oil (or other neutral tasting vegetable oil)

1. Blend the vinegar, garlic, pepper, and anchovy in a blender until well combined. With the blender running, slowly add the oils in a thin drizzle.

2. It helps to have a narrow blender base so if your blender base is wide double the recipe, though you will have a great quantity of dressing!
   
   

Celery Salad with Dates, Almonds, and Parmesan
By Joshua McFadden

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

6 Servings

1/2 cup raw almonds
8 celery stalks, thinly sliced on a diagonal, leaves separated
6 dates, pitted, coarsely chopped
3 Tablespoons fresh lemon juice (and some zest if you wish)
Kosher salt and freshly ground black pepper
2 ounces Parmesan cheese or Pecorino Romano, shaved
¼ cup extra-virgin olive oil
Crushed red pepper flakes

1. Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.

2. Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.