"A trip to Cincinnati inspired this recipe and a newfound love for carrots. The familiar taste of pumpkin seeds and the smokey char on the carrots is perfect for this time of year," says Jamie Sylves of Clara Mae James. "It's a well-balanced dish with warm fall flavors that just looks fancy no matter how you plate."
For the Salad
- 1 bunch of cilantro
- 4 carrots
- 1 red onion, pickled
- 1 avocado
- 1 Tbsp olive oil
- Crumpled feta (optional if vegan)
- Pumpkin seeds for garnish
For the Pickled Onions
- 1 red onion
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup rice vinegar
- 1 small clove of garlic, halved
- 5 black peppercorns
- Pickle onions: Boil 2-3 cups of water. Peel and thinly slice the onion into approximately 1/4" moons. Peel and cut the garlic clove in half. In the container you will be using to store the onions, add the sugar, salt, vinegar, garlic and peppercorns. Stir to dissolve. Place the onions in a colander and place the colander in the sink. Slowly pour the boiling water over the onions and let them drain. Add the onions to the jar and stir gently to evenly distribute the flavorings. The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator.
- Wash and peel carrots before cutting into three-inch sticks, making sure they aren't too thin that they could fall through the grill.
- Prepare the carrots with a little salt, pepper and olive oil in a bowl then throw on a hot grill, rotating every few minutes. Once almost burnt, remove the carrots and begin to plate.
- Place a handful of cilantro, somewhat de-stemmed, on the plate, followed by a few slices of avocado and pickled onions. Position about six carrot sticks on the pile and garnish with feta and pumpkin seeds.