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Warm carrot salad with grains and ricotta

Recipe by:Chef Manfred Wrembel
Schroeder's Restaurant, San Francisco


  • 2 bunches mixed rainbow carrots (6 to 8 carrots in each bunch)
    1 tbsp. ground coriander, toasted
    Salt, to taste
    1 tbsp. canola oil
    4 cups dried wheat berries (farro is a good substitute)
    1 bunch mizuna or mustard greens (about 1 cup)
    1 tbsp. extra virgin olive oil
    1 bunch fresh dill, chopped (10 to 12 large heads of dill)
    2 tbsp. butter  
    1 cup vegetable stock
    1cup fresh ricotta


Scrub all carrots, leaving peels on, and save half of them (preferably one of each color). Cut remaining carrots into 1-inch pieces and season with toasted coriander and salt. Slowly roast carrot pieces in a cast iron pan with canola oil until slightly tender. Remove and set aside.

Boil wheat berries in water 40 minutes or until tender. Season with salt and set aside. Wash mizuna greens and pat dry. Take reserved carrots and shave (or use a mandolin) lengthwise, leaving raw but shaving paper thin. Mix mizuna greens and shaved raw carrots and toss with extra virgin olive oil and half of chopped dill. Set aside.
Meanwhile, add butter to a medium-sized hot pan. When butter is melted, add pre-roasted carrots and boiled wheat berries.  Sauté for about 2 minutes then add vegetable stock.  Once reduced, fold in fresh ricotta and remaining chopped dill. Season with salt.

To serve, plate roasted carrots with ricotta mixture first and then top with greens and shaved carrot salad.  
Serves 4


Califonia Bountiful