CALGARY CARROT LOX SALAD
Eric Obenauf is the Editorial Director of acclaimed indie press Two Dollar Radio, which he founded with his wife, Eliza, in 2005. Eric was included in Publishers Weekly’s “50 Under 40” list, spotlighting 50 individuals working in publishing under age 40 worth watching, and was one of five finalists in the magazine’s 2016 “Star Watch” awards. At Two Dollar Radio Headquarters — an indie bookstore, vegan cafe, bar, and performance space opened in 2017 in Columbus, Ohio — Eric stocks the books and chefs it up in the kitchen. He enjoys camping, hiking, cooking, reading outside with a beer or two like a gentleman, and dad jokes. Two Dollar Radio Guide to Vegan Cooking is his first cookbook.
Ingredients
- 4 large carrots, peeled
- 2 tablespoons liquid smoke
- 1 tablespoon oil
- 2 teaspoons onion powder
- ½ teaspoon oregano
- 1 teaspoon diced garlic
- 2 teaspoons apple cider vinegar
Directions
CHEFFING INSTRUCTIONS
- Toss the peeled carrots in oil and salt and bake until soft and able to insert a toothpick or knife easily.
- Allow the carrots to cool, then slice at a 45° angle.
- Place carrots in deep pan and add rest of ingredients, then fill to top with water and let sit for 2–4 hours or overnight before serving.
ASSEMBLY
- Nothing’s worse than dry lettuce, so we toss the greens in farmhouse ranch dressing, then top with carrot lox, shredded cheeze, capers, coarse ground pepper, pickled onions, and ring with cucumber halves.
PAIRING SUGGESTIONS
- A fine merlot or a dunkel.
- This is a light vacation lunch, best served on a patio in the shade.
Recipe Note
THE DISH: We’ve thrown this flavorful Carrot Lox on everything from bagels to tacos, but its smoky taste packs a punch on a salad.
