Ludo Lefebvres Roasted-Carrot Salad

• 1/2 teaspoon ground cumin
• 1 1/2 pounds small carrots, approximately 5 inches in length, scrubbed clean and tops trimmed
• 1 bay leaf (fresh, scored)
• 1 head garlic, cut in half
• 5 to 7 sprigs fresh thyme
• 13 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste
• 2 blood oranges, juiced
• 1 tablespoon white vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 13 cup extra-virgin olive oil
• 1 cup creme fraiche
• 1 tablespoon fresh lemon juice
• 2 teaspoons ground cumin
• Pinch kosher salt
• 1/2 small red onion, thinly sliced
• 1 tablespoon roughly chopped roasted almonds
• 2 blood oranges, cut into supremes
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped tarragon
• 1 tablespoon finely chopped chervil
• 1 tablespoon finely chopped chives
• Kosher salt or fleur de sel

1. Preheat oven to 400.
2. Toast the cumin for both the carrots and the creme fraiche in a small pan set over medium heat until it becomes aromatic.
3. Remove from heat, and set aside.
4. Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together.
5. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.
6. Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven.
7. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.
8. Remove carrots from oven, discard aromatics and set aside to cool.
9. Meanwhile, make the vinaigrette.
10. Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate.
11. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified.
12. Add the carrots to the bowl, and toss to combine.
13. Make the cumin creme fraiche.
14. Combine the creme fraiche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine.
15. Thin the mixture slightly with a few tablespoons of water.
16. Add a pinch of salt.
17. Assemble the salad on a large serving plate.
18. Put the creme fraiche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom.
19. Arrange the carrots on top of the creme fraiche.
20. Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange.
21. Sprinkle the herbs across the top of the salad, and finish with a pinch or two of salt.
22. Make a mess when serving, so that everyone gets plenty of creme fraiche along with the vegetables.

ground cumin, carrots, bay leaf, garlic, thyme, extravirgin olive oil, kosher salt, oranges, white vinegar, sugar, kosher salt, extravirgin olive oil, creme fraiche, lemon juice, ground cumin, kosher salt, red onion, almonds, oranges, parsley, tarragon, chervil, chives, kosher salt

Taken from cooking.nytimes.com/recipes/1017265 (may not work)