Winter Carrot Salad

Let's prepare it!

Avocado dip method Blend all ingredients until very smooth like mousse texture. 
Adjust the seasoning with salt and pepper.
Keep the preparation on a piping bag in a chiller ready to use. 
Cumin oil method In a small sauté pan toast the cumin seeds over medium heat until fragrant for about 10 min.
In a blender combine the toasted cumin with the oil and then strain the mixture through a chinois lined with cheesecloth.
Store in an airtight container before serving.
Carrot sauce method Reduce the carrot juice in a small sautéed pan until 375gr for about 30 min.
Strain the juice through a chinois and transfer it to a blender.
With the blender running, add the mascarpone, mustard and cumin oil.
Season with lemon juice and salt to taste.
Vacuum and keep in mise en place until needed. 
Carrot soil method Mix soft butter and flour in a bowl until homogenous. 
Spread the mix on a Silpat and bake at 170* in a low fan oven for 10min, until it gets dry.
Add the rest of the dry ingredients. 
Creme cheese dip method Strain the ricotta cheese and place it in a bowl.
Using a rubber spatula, mix gradually with mascarpone cheese and parmesan cheese until a smooth mixture.
Stir the other ingredients and adjust to taste with salt and pepper.
Transfer in a plastic bottle and keep in mise en place until needed.
Finalize dish Blanch the carrots in a saucepan with vegetable stock for 2 min. 
Touch the carrots with a sharp knife to see if they're cooked.
Drain, then while carrots are still hot, cut them into different shapes, put them in a bowl and toss in three tablespoons of dressing and adjust the seasoning with salt. 
Spoon the avocado mousse on the plate.
Arrange the carrots and the other ingredients on top of the mousse alongside a wooden plate.
Sprinkle with a little more dressing and scatter over herbs and flowers.
Serve immediately.

Ingredients to prepare

Heiloom carrot base for 2 pax
- Thumbelia carrot (slice) 30gr
- Yellow carrot (chop) 30gr
- Purple carrot (cut half) 30gr
- Orange carrot (wedges) 30gr
- Vegetable stock 250gr
- Salt 10gr

Yellow carrot ginger dip base 60 pax
- Carrot Yellow (thai spices) 900gr
- Butter 50gr
- Ginger juice 25gr
- Maple syrup 10gr
- Orange zest (grated) 5gr
- Salt 2gr
- White pepper 5gr

Avocado dip base 4 pax
- Avocado 120/2 pcs
- White balsamic vinegar 10gr
- Lemon juice 15gr
- Sea salt 5gr
- Pepper white 5gr
- Olive oil 15gr

Carrot soil base for 30 pax
- Carrot orange (dry) 40gr
- Yellow raising (dry) 20gr
- Pan brioche (dry) 60gr
- Orange skin (dry) 10gr
- White flour 100gr
- Butter 70gr
- Salt 5gr
- Sugar 5gr

Crème cheese dip base for 30 pax
- Ricotta cheese fresh (drain) 700gr
- Mascarpone 400gr
- Parmesan cheese (finely grated) 200gr
- Lemon skin (grated) 50gr
- Chives finely (minced) 10gr
- Extra virgin olive oil 30gr
- Salt 15gr
- White pepper 20gr

Carrot sauce base 40 pax
- Carrot juice 1000gr
- Mascarpone cheese 220gr
- Dijon mustard 20gr
- Cumin oil 7gr
- Lemon juice 20gr
- Salt 5gr

Cumin oil base
- Cumin seed (toasted) 40gr
- Sunflower oil 110gr

Finalize dish
- Heirloom carrot 120gr
- Snow pea blanch 30gr
- Red chard salad 20gr
- Frisee baby 20gr
- Edible flower 5gr
- Natrisium leaves black (2 cm round) 5gr
- Baby betrooth pickled (recipe on the side) (finely slice) 15gr
- Caviaroli 5gr
- Mizuna micro salad 15gr
- Sea salt flakes 5gr
- Carrot sauce 60gr
- Crème cheese dip 30gr
- Yellow carrot ginger dip 30gr
- Carrot soil 20gr
- Avocado dip 80gr
- Mini daikon (optional) 40gr