Heirloom Carrot & Feta Salad with Treviso Leaves

January 7th, 2012  Tags: , , , , ,
| Favourite things, Inspirations, Recipes | 6 comments

For this salad I used a combination of purple, yellow and orange heirloom carrots which were roasted in good olive oil, after being dusted with cumin and seasoned well with good salt and freshly ground black pepper. This salad works as a side dish, or can be enjoyed as a main course, I like it with barbequed lamb. Again I have opted to use a very good quality vinegar (available at Simon Johnson Stores), you can use balsamic if you prefer.

Here is the recipe… Serves 6 as a main and more as a side dish

1 bunch each of purple, yellow and orange carrots, washed and trimmed

1/3 cup extra virgin olive oil

2 teaspoons ground cumin

Salt and freshly ground black pepper to taste

1 Treviso, rinsed with leaves separated (save the tough outer leaves and saute for another meal)

1 cup marinated feta

1/2 cup toasted walnuts

1/4 cup currants

Place the carrots in a large bowl and season with cumin,  salt & pepper, then add the oil and toss to coat evenly. Place in a baking tray and roast for 35-40 minutes or until tender and golden. Remove from oven and cool slightly. 

Place the treviso leaves on a platter and arrange the carrots on top, add the feta, and sprinkle with walnuts and currants and dress just before serving.


1/3 cup walnut oil

1/3 cup extra virgin olive oil

1/3 cup Forum Cabernet Vinegar, or balsamic vinegar

Salt & freshly ground black pepper

Whisk all ingredients until combined and drizzle over salad.


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  1. Cheyenne says:

    Fantastic! that’s the best answer so far!

    • Auth says:

      My sister visited recently and I was amazed at how often sweet potatoes are a part of her meal plan and she won me over. They’re not just for Thanksgiving any more. This sounds so easy and soooo good!

  2. racetam says:

    Very interesting information!Perfect just what I was looking for!

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