This recipe looks pretty and tastes great! The carrots take on that great roasted taste while the cherries add a nice tartness that pairs well with the saltiness of the anchovies. It sounds weird but this strange combination really does taste great! The original recipe calls for pomegranate seeds and juice, but we subbed out cherries.
- 5 large carrots (about 1½ lb.), peeled
- 2 garlic cloves, thinly sliced
- 1 sprig thyme
- 1½ cups extra-virgin olive oil
- Kosher salt
- 4 oil-packed anchovy fillets, finely chopped
- ½ cup cherries, pitted, cut in half
- 2 Tbsp. red wine vinegar
- 1 4" piece radish, peeled, sliced ⅛" thick
- Celery leaves
Preheat oven to 300°. Combine carrots, garlic, thyme, oil, and a large pinch of salt in a baking dish just large enough to hold carrots and oil snugly. Cover tightly with foil; bake until carrots are tender, 50–70 minutes. Remove foil and let carrots cool until just warm. If using right away, remove carrots from oil (otherwise keep submerged in oil while storing). Strain carrot oil through a fine-mesh sieve into an airtight container; discard solids.
Mix anchovies, cherries, vinegar, and 2 Tbsp. reserved carrot oil in a small bowl to combine. Mash some of the cherries with a fork to create some cherry juice for everything to mix into. Whisk everything together; season dressing with salt.
Heat 1 Tbsp. reserved carrot oil in a large skillet, preferably cast iron, over medium-high (remaining oil can be stored airtight at room temperature). Cut carrots in half lengthwise. Cook carrots in skillet, turning occasionally, until warmed through and blackened in spots, about 5 minutes. Transfer to a cutting board and cut into 2"–3" lengths.
Arrange carrots on a platter. Drizzle with dressing. Scatter celery leaves over.
Recipe adapted from Bon Appetit magazine.