Slow Cooked Carrot, Eschalot and Garlic Salad

This is my attempt at re-creating that yummy warm salad you get when you order a roast at North Bondi Italian...

Method

Heat oven to 140 degrees
Wash carrots and peel if necessary and leave about a 1-2cm of their green top as it looks nice
Cut eschalots in half.
Place carrots, eschalots and whole unpeeled garlic in a roasting try and drizzle with olive oil and salt and pepper everything and cook for about 2hrs slowly and lovingly.
When everything is soft and roasted remove from oven. Remove skin from eschalots and slice quite thick.
Remove soft garlic from skin and slice.
When ready to serve place all warm ingredients in a bowl and toss through watercress and season.
Make sure you use any pan juices from the slow roasting as dressing and add a dash of olive oil at the end.
i was pretty happy with the outcome and hope you are too.

• Carrot
• Easy
• Eschalot
• Vegetarian
• Vego