Carrot Frond Salsa Verde

Carrot Frond Salsa Verde

Although the carrots weren’t quite full-grown for this first harvest, they still produced beautiful edible fronds. If you haven’t tried fresh carrot greens, you can use them like you would parsley. In this case, we made a simple salsa verde that works great on eggs, tinned fish, bean salads, and crackers. 

Yields: 1 cup
Time: 15 minutes

Ingredients

• 6 tablespoons shallots, minced

• 6 tablespoons red wine vinegar

• 1/2 cup carrot fronds, finely chopped

• 1/2 cup olive oil

• Salt to taste

In a small bowl, combine the shallots and red wine vinegar. Let it sit for 10 minutes to mellow out the shallots.

Meanwhile, in a separate bowl, whisk together the carrot fronds, olive oil, and a pinch of salt. Add the shallots but reserve the red wine vinegar. Keep whisking and add a few drops of red wine vinegar at a time, tasting as you go. It should be pleasantly bright and pucker-y, something to contrast these dreary November days.

Store in the fridge for up to a week.