Farmers’ Market Salad with Carrot-Top Pesto

Inspired by the ever-changing seasons, we delight in the bounty and the serendipitous availability of fleeting ingredients. We do not rely on exacting quantities for this farmers’ market-inspired salad, but rather we follow a flexible formula of swappable salad greens, veggies, fruit, nuts, and fresh herbs. Whatever you choose, make sure to drizzle it with our sustainable carrot-top pesto dressing and pair it with our classic Pinot Gris.

Sustainability notes

This salad takes a zero-waste approach to utilizing all parts of the wholesome carrot: decorative curly peels as garnish, roots as a crunchy veg element, and tops as a pesto base for the dressing. Think twice before discarding those carrot-top greens into your compost pile — they make for an excellent pesto that is easy to blitz up year-round. Similar to parsley, carrot tops have an earthy, herby, almost floral scent that complements any seasonal salad. 

  • Salad Ingredients

    Yields 4 servings 

    • 4 carrots with tops
    • 2 ounces baby spinach, washed
    • 2 ounces tender baby lettuces, washed
    • 6 ounces snap peas, halved
    • ½ cup carrot-top pesto [see recipe]
    • Fresh chopped herbs to taste: carrot tops, chervil, cilantro, basil
    • Pine nuts and crushed pistachios to taste
    • Optional: Crumbled feta cheese and homemade croutons [see directions below]

    Dietary note: Omit cheese to make this a vegan-friendly salad; omit croutons to make it gluten-free. 

  • Carrot Top Pesto Ingredients

    Yields 1½ cups pesto

    • ¼ cup pistachios
    • 1 tablespoon pine nuts
    • ⅓ cup Parmigiano Reggiano
    • 1 cloves garlic
    • ⅔ cup olive oil
    • 2 cups carrot tops, rinsed (from 1 bunch of carrots; discard any woody stem pieces)
    • 1 lemon, juiced
    • salt and pepper to taste
    • optional: red pepper flakes to taste

  • Salad Directions

    1. Scrub and rinse carrots and their tops. Using a vegetable peeler, peel all the carrots, set aside but do not discard. Shave carrots into long bite-sized pieces, set aside. Finely chop the tops, set aside.
    2. In a salad spinner, wash the spinach and baby lettuces. Drain and pat dry the leaves. Place into a large salad serving bowl.
    3. Add in the carrot peels and pieces, plus snap pears. Toss with the carrot top pesto.
    4. Garnish with chopped herbs: carrot tops, chervil, cilantro, and basil.
    5. Optional: Top with pine nuts, crushed pistachios, and crumbled feta cheese
    6. Optional homemade croutons: in a skillet, tear up bread in small bite-sized pieces. Drizzle with olive oil, salt, and pepper. Using tongs, turn over occasionally to brown all the crevices until nice and toasty. Add to salad.

  • Carrot Top Pesto Directions

    1. In a food processor add pistachios, pine nuts, cheese, carrot tops, and garlic. Pulse until combined.
    2. Open the lid, squeeze in the lemon juice, and scrape down the sides with a silicone spatula. Place the lid back on top and pulse again.
    3. Open the lid spout, and slowly drizzle in the olive oil until smooth.
    4. Add salt and pepper, taste, and adjust accordingly. Add red pepper flakes, if desired. 1–2 tablespoons of water may be needed to reach desired consistency. Add more salt and pepper, if necessary. Store in an airtight container for 3–5 days in the fridge or freeze the remaining leftovers.

Seasonal Ingredient Options

  • Spring

    • Salad greens: arugula, bok choy, lettuces
    • Seasonal veggies: asparagus, artichokes, beets, carrots, celery, English peas, fennel, snap peas, snow peas, sugar peas
    • Seasonal fruit: strawberries, rhubarb
    • Nuts: macadamia nuts, peanuts
    • Fresh herbs: chervil, cilantro

  • Summer

    • Salad greens: chard, kale
    • Seasonal veggies: bell peppers, broccoli, cauliflower, corn, cucumbers, green beans, eggplants, zucchini
    • Seasonal fruit: avocados, blackberries, blueberries, cherries, melons, raspberries, stone fruit, tomatoes
    • Nuts: almonds, pistachios
    • Fresh herbs: basil

  • Fall

    • Salad greens: arugula, chicories, chard
    • Seasonal veggies: brussels sprouts, broccoli rabe, rapini
    • Seasonal fruit: pomegranates, apples, figs, grapes
    • Nuts: pepitas, walnuts, pecans, hazelnuts
    • Fresh herbs: thyme, sage, parsley

  • Winter

    • Salad greens: chicories, spinach, kale
    • Seasonal veggies: mushrooms, radishes, beets, winter squash, potatoes
    • Seasonal fruit: citrus, pears, persimmons, kiwi
    • Nuts: Brazil nuts, pine nuts, cashews
    • Fresh herbs: rosemary 

Etude Carneros Grace Benoist Ranch Pinot Gris

Pinot Gris from Alsace is one of Winemaker Jon Priest's favorite varietals, so delicate, intentional winemaking crafts this lovely expression from Napa Valley. On the nose, the wine is bright and cheery with fragrant white elderflower aromatics alongside hints of lime zest, kiwi, and marzipan. On the palate, a flinty minerality comes through balanced Pablo I by tropical notes of Granny Smith apple, white peach, lime zest, and citrus blossom. The mouthfeel is lithe and supple providing depth and richness from the sur lie lees contact, giving the wine a luscious texture, weight, and body. Tremendously balanced, refreshing, and quite quaffable, the finish provides a mouth-pleasing length that is dry harvest and crisp. A stunning example of the complexity and nuance found within our renowned estate vineyards at Grace Benoist Ranc

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