Cassidee Dabney

METHOD

Charred Pickled Carrots, Fennel and Sweet Onion:

This is a multi-step recipe and best if made the day before.

Pickling Liquid: Whisk together the white wine vinegar, water, sugar, and salt until sugar is dissolved. Set aside.

Garlic Lemon Oil: Bring 500g of avocado oil to a simmer, add 20g minced garlic, remove from the heat and add the zest of 2 lemons. Peel and trim the baby carrots, toss the carrots with 15g avocado oil. Grill over medium-heat
coals until lightly charred and cooked through. Cool. Separately, toss the fennel julienne and onion julienne in 10g avocado oil each. Grill over medium heat coals until lightly charred and cooked through. Cool. Combine the grilled vegetables in a bowl and cover with the pickling liquid. Allow the grilled vegetables to pickle for at least 2 hours. Strain the pickling liquid from the vegetables. Cover with hot garlic lemon oil.

Grilled Spring Onion Aioli:

Lightly oil the green onion tops. Grill over medium-heat coals until lightly charred. Add the charred onion tops and oil to a blender. Blend for 1-2 minutes until smooth. Bring the charred onion top purée to a simmer. The oil will start to separate and brighten. Strain through a fine mesh strainer and allow to cool. In a medium-sized bowl, whisk together the egg yolks and Dijon mustard, and slowly whisk in the charred onion oil to make an aioli. Add water as needed. Finish with the salt and lemon juice.

Cauliflower:

Toss with oil and salt. Grill over medium-heat coals until somewhat tender. Cool.

Roasted Red Shrimp:

Preheat the oven to 174°C. Toss the shrimp with the oil and salt. Roast in the oven for 4-5 minutes until the shrimp are just cooked. Cool.

Finishing & Serving Instructions:

In a large bowl, combine the cauliflower, shrimp and the charred vegetables (strained from their oil). Add the sliced chives. Adjust seasoning as needed. Serve with the charred green onion aioli either on the side or dolloped under the salad.