Carrot Salad

carrot salad

Created by
Chef Graham Smith
The Stirling Grill & Lounge (Canmore)

Carrot Salad

  • 2 medium carrots (orange or rainbow)
  • 1 orange zest
  • 2 Tbsp maple syrup
  • 1 sprig thyme
  • 1 garlic, sliced
  • Olive oil
  • Salt
  • 1 tsp sherry vinegar
  1. Cut carrots into 4 lengthwise, cut the core.
  2. Toss it with everything and cook in oven at 300F until its cooked about 10-12 minutes depending on sizes.


Cauliflower Purée

  • ½ small cauliflower head
  • 1 Tbsp Olive oil
  • 1 Tbsp butter
  • 50 mL whipping cream
  • 1 clove of garlic, sliced
  • Salt
  1. Cut cauliflower into small florets.
  2. Toss the cauliflower, garlic with the olive oil and roast in a oven at 350F for about 5-7 minutes, until soft.
  3. While warm, place in a blender and purée with butter, add whipping cream and bring to a smooth texture.
  4. Toss it with everything and cook in oven at 300F until its cooked about 10-12mins depending on sizes.


 Maple Vinaigrette

  • 50 mL maple syrup
  • 25 mL apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 shallot
  • 1 small garlic clove
  • 200 ml canola oil
  • Salt to taste
  1. In a blender, add everything except for the oil, blend until smooth puree.
  2. Slowly adding the oil to emulsify.
  3. Check the seasoning.


Pickled mustard seeds

These are an amazing accompaniment to any dish, but do take a couple of days to make properly.  If you have time for sure make these, but are not necessary for the dish.

  • 50g dried mustard seeds
  • 100 mL rice vinegar
  • 100 mL water
  • 10g sugar
  • 7g salt
  • pinch turmeric
  • pinch ginger powder
  1. Put everything together and let it sit in the fridge for 2 days.
  2. After sitting in the fridge for 2 days
  3. Put mustard seed mixture  in a pot and lightly simmer it until the liquid is almost gone.
  4. Remove from heat and let cool.  Once cool put in an airtight container, these will last for at least a month in the fridge.