Carrot and Coffee Salad
Did you know that turning ordinary ingredients into an extraordinary dish only takes one extra ingredient? Our Chef Albert-Jan Van Santbrink, will show you how it’s done. You’ll be inspired to experiment in your own Miele Kitchen with this Carrots & Coffee salad. Use this recipe and follow along while you watch Chef Albert-Jan Van Santbrink piece together this artistic yet delish Carrot & Coffee salad.
Watch Chef Albert-Jan Van Santbrink on our Instagram TV
Prepare the Carrots
2 pounds carrots, rainbow variety if available
12 ounces freshly brewed coffee
1.5 ounces red wine vinegar
2 tablespoons honey
1/4 cup brown sugar
5 whole cardamom pods
2 cinnamon sticks
2 bay leaves
- Peel the carrots, set two whole carrots aside. Halve the remaining carrots and cut into 3-inch pieces.
- Place the carrots in a baking dish.
- On a cutting board, crush the cardamom pods with the side of a large knife.
- Tear the bay leaves into a few pieces and break the cinnamon sticks into smaller pieces.
- In a medium saucepan, place the spices and heat on medium heat for 5 minutes until fragrant. Add the vinegar and coffee. Gently boil until reduced to half.
- Add honey and brown sugar. Reduce to a light syrup consistency.
- Remove cinnamon sticks, bay leaves and any whole cardamom pods.
- Take 1/3 of the syrup and set aside. Let the syrup cool slightly and add to the baking dish with carrots.
- Preheat the oven.
- Once oven has preheated, add carrots on any shelf level.
- Convection Bake 375°F. Time 20 minutes
- Take the carrots out of oven and allow to cool.
1 cup unsalted peanuts
- Preheat a small frying pan and roast the peanuts until golden brown. Stir constantly for even browning.
- Add a few drops of peanut oil and salt, to taste.
- Transfer to a paper towel lined plate to cool.
- On a cutting board, roughly chop the peanuts using a sharp chef’s knife.
- Set aside.
Prepare Black Roasted Carrots
- Using a culinary torch, carefully roast the carrot until black.
- Keep the carrots refrigerated until further use.
Note: In place of a crème brulee torch, broil the carrots until slightly charred, but not cooked through.
- Place the ripe avocado on a cutting board. Using a sharp chef’s knife, cut it lengthwise around the pit. Separate the two halves and remove the pit with a spoon.
- Use spoon to scoop the flesh out of the skin.
- Cut the avocado halves into thin slices.
- Zest the lime over the avocado slices.
- Halve the lime and sprinkle the avocado with the juice of half the lime.
- If not used immediately, the avocado slices should be stored in the refrigerator. To store, place slices on a plate and cover tightly with plastic wrap.
Coffee roasted carrots
2 black roasted carrots
2 tablespoons fresh cilantro, whole leaves
Salt and pepper
- Remove oven roasted carrots from baking dish and place on a serving platter.
- Evenly add avocado slices between the carrots.
- Using a peeler, make thin ribbons of black roasted carrots and place on top.
- Sprinkle with reserved coffee marinade and top with roasted peanuts.
- Garnish generously with cilantro leaves.
Watch Chef Albert-Jan Van Santbrink on our IGTV