This salad serves as an appetizer at the tiny Los Angeles restaurant Petit Trois, where Ludo Lefebvre lovingly serves bistro classics to the food obsessed, and much of the film industry. However, it also works as a light lunch or dinner, and works fantastically alongside a fresh baguette and a glass of red. It’s very important to toast the cumin for the crème fraîche & carrots, but don’t fret if all the garnish herbs aren’t available – even one or two will suffice.

Ingredients

For the carrots

• ½ teaspoon cumin (ground)
• 1 ½ pounds small carrots, (approx. 5 in long, trim tops & scrub clean)
• 1 bay leaf (fresh, scored)
• 1 head garlic (cut in half)
• 5-7 sprigs fresh thyme
• ⅓ cup olive oil (extra-virgin)
• Kosher salt and freshly ground black pepper (to preference)

For the blood-orange vinaigrette

• 2 blood oranges (juiced)
• 1 tablespoon white vinegar
• 1 tablespoon sugar (granulated)
• ½ teaspoon kosher salt
• ⅓ cup olive oil (extra-virgin)

For the cumin crème fraîche

• 1 cup crème fraîche
• 1 tablespoon fresh lemon juice
• 2 teaspoons cumin (ground)
• Pinch kosher salt

For the salad

• ½ small red onion (sliced thinly)
• 1 tablespoon roasted almonds (roughly chopped)
• 2 blood oranges (cut into supremes)
• 1 tablespoon fresh parsley (finely chopped)
• 1 tablespoon tarragon (finely chopped)
• 1 tablespoon chervil (finely chopped)
• 1 tablespoon chives (finely chopped)
• Kosher salt or fleur de sel

Preparation

1. Preheat oven to 400 degrees. For both the carrots and crème fraîche, toast the cumin in a small pan over medium heat until aromatic. Take off heat and set aside.
2. In a bowl, place bay leaf, split garlic, olive oil & thyme, and combine together. Sprinkle ½ teaspoon cumin over the carrots and combine again.
3. Tip carrot mixture onto a sheet pan, spread evenly, and season with salt & pepper to personal preference. Place in oven and roast until carrots have started to caramelize, and are soft, roughly 30-45 minutes.
4. Remove from oven, discard aromatics, set aside and allow to cool.
5. While waiting, we can make the vinaigrette. In a large mixing bowl, combine blood-orange juice, vinegar, salt & sugar and whisk until incorporated. While continuining to whisk, add the olive oil and the dressing is emulsified. Add carrots to bowl and combine well.
6. Making the cumin crème fraîche: In a large mixing bowl, combine the crème fraîche, remaining toasted cumin, and lemon juice – stir to combine. Slightly thin the mixture by adding a few tablespoons of water, and finish with a pinch of salt.

1. Take a large serving plate and assemble the salad. Place crème fraîche in the center, and use the back of a spoon to spread it out evenly. Place the carrots on top of the crème fraîche, and sprinkle your onion & nuts over the top – then, add your blood orange supremes. Finally, sprinkle your herbs over the top and finish with a sprinkle of salt – just a pinch or two. Don’t be afraid of making a mess when serving – make sure everyone gets a decent portion of the crème fraîche with their vegetables!