Rainbow Carrot Medley with Sweet Dates and Savory Olives

1. Prepare the Carrots

Start by preparing the carrots. For large carrots, split them lengthwise, and for slender ones, leave them whole. Cut them all on a sharp angle into long, angled pieces about a quarter-inch thick. This not only makes them look appealing but ensures they cook evenly.

2. Cook the Carrots

Next, place the carrots in a medium saucepan or skillet. Add a generous drizzle of extra-virgin olive oil and half a cup of water. Season the carrots with dried chile flakes, kosher salt, and a few grinds of freshly ground black pepper. Bring the mixture to a lively simmer, allowing the carrots to cook for about 5 to 7 minutes. The goal here is to achieve a crisp-tender texture, with the carrots retaining a satisfying crunch.

3. Cool and Drain the Carrots

Once the carrots are just tender, remove them from the heat and allow them to cool slightly. Drain off any excess liquid to ensure the salad isn’t watery.

4. Combine Ingredients

In a large bowl, combine the cooled carrots with the roughly chopped Niçoise and Castelvetrano olives, and the very roughly chopped Medjool dates. These ingredients bring a delightful contrast of savory and sweet to the dish.

5. Season the Salad

Pour in the white wine vinegar and give everything a good toss. Adjust the seasoning with more salt, pepper, chile flakes, or a splash more vinegar if needed. The flavors should be vibrant and well-balanced at this stage.

6. Add Parsley and Toss

Add the chopped flat-leaf parsley to the bowl and toss the salad again. Drizzle a bit more olive oil over the top and give it one final toss to ensure everything is well coated and the flavors are melded together beautifully.

7. Serve

To serve, divide the crème fraîche among individual plates or spread it across a large platter. Use the back of a spoon to create a nice schmear, then pile the carrot salad on top, allowing some of the cream to peek out around the edges for a beautiful presentation. If you like, garnish the salad with frico, either laid whole or broken into shards, for an extra layer of texture and flavor.