Gregory Gourdet’s Carrot Salad With Oranges and Cashews

Preparation

1. Step 1

   Cook the carrots: Heat the oven to 450 degrees. If any carrots are especially fat, halve them lengthwise so they’re about the same size as the rest.

2. Step 2

   Combine the carrots, shallots and garlic on a sheet pan in a single layer. Evenly drizzle them with the oil, sprinkle on the salt and toss to coat. Roast until the carrots are very tender, 15 to 20 minutes. Remove the shallots and the garlic cloves if they turn any darker than deep golden brown before the carrots are done. Let it all cool completely.

3. Step 3

   Make the dressing: Turn on a gas burner, lay the chiles on the stove rack and char them over the flames, flipping occasionally, until blistered and black all over, about 3 minutes. (Alternatively, adjust the oven rack to an upper position and heat the broiler to high; place chiles on a second sheet pan and broil until charred.) Let cool briefly, then scrape off the skins with a small knife and trim off the stem end.

4. Step 4

   Chop the charred chiles and the roasted garlic and shallots together into a chunky mince. In a large bowl, combine the lime juice, fish sauce and sugar; stir until the sugar dissolves. Stir in the chopped chile mixture.

5. Step 5

   Assemble the dish: Halve the carrots lengthwise, then again crosswise. Add them to the dressing and toss well. Set them aside to marinate for 5 minutes or so. While they marinate, trim just enough off the top and bottom of the orange to reveal the flesh, then stand it up and carve off the peel and white pith. Quarter the orange, then cut it into ¼-inch-thick slices.

6. Step 6

   Transfer the carrots to a platter, spoon on the dressing, drizzle with the olive oil, and garnish with the cashews and orange slices. Top with the cilantro and serve.