If you’re always wondering what to do with the tops of beautiful bunches of carrots from the farmer’s market, this is a recipe for you. You can make the chimichurri or marinate the feta in it up to two days in advance, but know that the longer it sits, the less verdant it will look.
Carrot Leaf Chimichurri Marinated Feta Salad
-serves four as a side dish
1 cup finely chopped carrot leaves
2T finely chopped mint
one small shallot or one garlic scape, finely chopped
2T finely chopped preserved lemon, capers or castelventrano olives
2-3T red wine vinegar
about 1/2 cup good olive oil
a 5 to 6 ounce block sheep’s milk feta, chopped into 1/2” cubes
To serve: one very large or two small to medium heads lettuce, 1 pound roasted little yellow potatoes
1. Mix the first five ingredients together, then stream in olive oil until the chimichurri has a consistency and flavor that pleases you. Add feta.
2. Let feta marinated while you roast the potatoes and prepare the lettuce.
3. Take potatoes straight out of the oven and put them into the bowl with the feta. Toss. Let cool 5 minutes.
4. Place lettuce in a large bowl and top it with feta/potato mixture. The lettuce will dress itself as you serve.