It has been one year since I’ve moved back to Irvine from Pittsburgh, where I was obsessed with the roasted carrot salad from Station,” writes reader Linda Doan. “Can you help me re-create this fabulous dish back home in my native California?”
Simple as the dish may sound, this is no run-of-the-mill carrot salad. Station chef and owner Curtis Gamble tosses roasted coriander-spiced carrots with an earthy harissa vinaigrette before spooning them over a rich, tangy pomegranate curd.
Add a little frisée and carrot top leaves to form a salad, then top with freshly fried chickpea fritters and dollops of homemade cheese. The dish is certainly a project, but the results are well worth it. Gamble was happy to share the recipe so you can have a little taste of Pittsburgh back here at home.