This heirloom carrot salad recipe from Chef Jeffrey Cox at Sysco Seattle is emblematic of the terroir of the Pacific Northwest. The region, according to Cox, is known for the freshness of its fruits and vegetables, and the passion that the people have for the fruits of the land.
- Heat a large sauté pan over high heat, add oil and pan-sear the carrots, one color at a time, and turn out into a mixing bowl.
- Return carrots to the pan and add broth, dried cherries and garlic.
- Deglaze with wine and remove from heat. Note: This salad can be made to order or prepared in advance.