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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch carrots (approx. 6, with tops attached)
- 2 Tbsp. olive oil (or neutral cooking oil)
- sea salt (to taste)
- 2 cups arugula
- 2 Tbsp. hazelnuts (lightly toasted and roughly chopped)
- 1/2 cup crème fraîche (homemade! see below)
- 1 Tbsp. carrot tops (finely chopped)
- 1 Tbsp. arugula (finely chopped)
- 1 tsp. lemon juice (freshly-squeezed)
- 1/2 tsp. grated lemon zest (freshly-)
- 1 pinch cayenne pepper
- salt (to taste)
- 1 fennel bulb (medium-large, very thinly sliced)
- 3/4 cup champagne vinegar
- 1/2 cup water
- 1 tsp. sugar
- 1/2 tsp. kosher salt
- 1/2 tsp. whole black peppercorns
- 1/4 tsp. fennel seeds
- 1 whole star anise
- 1 garlic clove
- 1 pinch red pepper flakes
- 2 inches lemon rind (strip of fresh)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium820mg34% |
| Potassium710mg20% |
| Protein3g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A350% |
| Vitamin C30% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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