November 2019

500 g carrots 100 g purple carrots 100 g yellow carrots 2 shallots 50 ml sesame oil 1 tbsp ras el hanout 2 tbsp honey 2 tbsp sesame seeds 5 tsp coriander seeds 120 ml white balsamic vinegar 15 g sugar 60 ml carrot juice 100 ml vegetable oil 100 g cream cheese 6 sprigs cilantro 2

2 romaine hearts 4 anchovies 3 cloves garlic (peeled) 80 ml extra-virgin olive oil 1 baguette 2 tbsp Worcestershire sauce 2 tbsp mayonnaise 2 lemons (juice) 2 tsp Dijon mustard 100 g Parmesan cheese (grated and divided) salt pepper 1. Blend anchovies, peeled garlic, oil, salt, and pepper until