WCL: Chef Lee Wolen -- Roasted Carrot Salad

Chef de Cuisine Lee Wolen from the Lobby restaurant in the Peninsula Chicago is here to show us an alternative side dish for the holidays: Roasted Heirloom Carrots with Bulgur Wheat, Raisins and Greek Yogurt.

Reservations for The Lobby are recommended and may be made by calling (1-312) 573 6695 or by e-mail to diningpch@peninsula.com. Live music is offered daily to delight guests during their dining experiences. The Lobby is located on the main Lobby Level (fifth floor) of The Peninsula Chicago at 108 East Superior Street.

Visit the Peninsula Chicago here: www.peninsula.com/Chicago/

Roasted Heirloom Carrots with Bulgur Wheat, Raisins and Greek Yogurt
The Lobby, Chef de Cuisine, Lee Wolen

For the Carrots:
Wash carrots under cold water very well to get out all sand. Toss yellow, purple and orange carrots in olive oil and salt. In a 350 degree oven roast on a rack until tender, about 1 hour or longer if needed. Keep at room temperature and slice about 1 inch slices.

For the White balsamic vinaigrette:
1 c Olive oil
1.5 c Canola Oil
1 T Salt
1 c White balsamic
Combine all and reserve

For the Raisin Puree:
3 c Dark raisins
4 T Olive oil
TT Salt
Warm Water

Bring water to a boil and pour over the raisins. Soak for 20 minutes. In blender puree the raisins adding as little water as possible so the blade spins. Season with salt and add olive oil until smooth

Greek Yogurt:
2 c Greek yogurt
1 T Madres curry
1 T Tumeric
1 ea Lime, juiced and zest
TT Salt
Combine all ingredients and season with salt to taste, chill and reserve in piping bag

Bulger wheat:
4 C Bulger wheat
In a pot of boiling water add bulger and cook until tender, chill half and place the other half in a 150 degree oven until totally dry. Bring a large pot of oil with only ¼ of the way full of canola oil to smoke point. In a small strainer add small amounts of bulger at a time for 2 seconds just to puff, season with salt and place on c fold towels.

Shaved carrots:
1 Ea Carrot, shaved with peeler
1/4 C Lime juice
3 T Palm sugar

Mix all ingredients together. Shave carrot with a peeler, season with vinaigrette

To finish:
Mint leaves, picked
Cilantro, micro
Carrot tops
Chopped chives

Season the carrots with white balsamic vinaigrette. Toss ¼ c of each bulger together and season with white balsamic vinaigrette and a pinch of chives. Toss 2 pc of each carrot with vinaigrette as well.

Plate according to the picture in this order:
Raisin Puree
Cooked Carrots
Greek Yogurt
Shaved Carrots
Chopped Herbs