PRESENTED BY CLUB HOUSE
BBQ Carrot Salad with Pistachio Crunch & Yogurt Dressing from Maison Publique’s Derek Dammann
Derek Dammann is the chef/owner of Montreal’s Maison Publique. His recipe is a tasty mix of grilled carrots, olive oil, spices, lemon juice and kosher salt with a topping of crunchy pistachios which have taken a savoury dip in Club House Coriander Seed, Cumin Seed, Sesame Seed and Crushed Red Pepper. Add to that the refreshingly cool contrast of a creamy yogourt dressing and you’ve got the perfect meal for a hot summer night.
This imaginative take on the humble salad is given extra muscle thanks to the addition of the powerful flavors of Club House La Grille Brazilian Style BBQ Seasoning.
Some like it hot indeed.
INGREDIENTS
BBQ Carrots
- 1 Ib Carrots, multi-coloured and cut in half length-wise
- 1 cup Club House La Grille Brazilian Style BBQ Seasoning
- ½ tsp Club House Sea Salt, French Mediterranean
- ½ tsp Club House Black Pepper, Ground
- 2 tsp Olive oil
- ½ tbsp Lemon juice
- 8 l Water
- 2 tbsp Club House La Grille Brazilian Style BBQ Seasoning
Yogurt Dressing
- 1 cup Greek yogurt
- 1 tbsp Fresh dill, chopped
- 1 tbsp Fresh chives, finely minced
- 1 tbsp Lemon juice
- ¼ cup Buttermilk
- ½ tsp Kosher salt
- ½ tsp Club House Black Pepper, Ground
Garnish
- ½ cup Carrot leaves
Pistachio Crunch
- ¼ cup Pistachios, raw and shelled
- ¾ tsp Club House Coriander Seed, toasted
- ¾ tsp Club House Cumin Seed, toasted
- 1 tbsp Club House Sesame Seed, toasted
- ¼ tsp Club House Crushed Red Pepper
- ¼ tsp Flakey sea salt
METHOD
SERVES 6
For the BBQ Carrots:
- In a large pot, bring water to a rolling boil.
- Season water with 1 cup of Club House La Grille Brazilian Style BBQ Seasoning.
- Blanch carrots until they are ¾ cooked for about 4 minutes.
- Remove carrots and transfer to a baking sheet fitted with a cooling rack. Allow to cool and discard pot and water.
- Preheat BBQ. When coals are ready, transfer carrots to a bowl, add olive oil, 2 tbsp of Club House La Grille Brazilian Style BBQ Seasoning, Club House Black Pepper, Groundand kosher salt and toss well.
- Grill carrots in batches until they are nicely charred in spots, transfer to a bowl and toss with the lemon juice.
For the Yogurt Dressing:
- Whisk all of the ingredients together and season to taste.
For the Pistachio Crunch:
- Preheat oven to 350F. Toast pistachios until lightly browned, let cool and coarsely chop.
- Pound Club House Coriander Seed and Club House Cumin Seed in a mortar and pestle until coarsely cracked.
- Stir in the pistachios, salt and Club House Crushed Red Pepper.
To Serve:
- Arrange carrots nicely in a bowl.
- Drizzle yogurt dressing and a few sprinkles of pistachio crunch.
- Garnish with the carrot leaves.
For more flavourful inspiration and recipes by Chef Derek Dammann, visit: www.clubhouseforchefs.ca
Photo: @JoshTeeWhy
Chef Derek Damman
