This is a vegetarian version of a fabulous squid dish from the book Six Seasons. The key here is to find fresh carrots with their tops still on – they form a delicious salsa verde that comes to life with capers and pepperoncini.

Ingredients

• 1 lb bunch young carrots with very fresh greens
• 1⁄2 c parsley, roughly chopped
• 1⁄2 c mint, roughly chopped
• 2 scallions, trimmed and finely chopped
• 1⁄4 c capers, drained and roughly chopped
• 2 t lemon zest
• 1 firm-ripe avocado, peeled, pitted, cut into chunks, and coated in lemon juice to prevent browning
• 6 pepperoncini, cored and sliced into rings
• 1 T pickling liquid from the peppers
• 2 T fresh lemon juice
• 1⁄4 c roasted salted pistachios, roughly chopped
• Sea salt and pepper
• Hot sauce, such as Sriracha
• Extra-virgin olive oil

Instructions

• Preheat oven to 425F.
• Cut the green tops from the carrots. Discard the thicker part of the stems, keeping the feathery tops.
• Rinse and spin dry, as you would salad greens.
• Roughly chop the greens and measure out about 1 cup lightly packed.
• If the carrots need peeling, peel them, but if they are nice and tender, just scrub a bit and rinse thoroughly.
• Put carrot tops, parsley, mint, scallions, capers, 1 t lemon zest, 1/4 t salt, a dozen twists of black pepper, and a few drops of hot sauce in a bowl and toss.
• Stir in 1⁄2 c olive oil, then adjust flavors until the salsa verde is bright and zesty
• Toss carrots with a glug of olive oil (cut them in half lengthwise if they are very large or thick)
• Arrange carrots on a baking tray lined in parchment paper and cook for 30-40 minutes, stirring once or twice, until they are browned all over and tender.
• Let the carrots cool slightly, then pile into a large bowl and gently toss with salsa verde, pepperoncini and pickling liquid, avocado, and lemon juice.
• Drizzle with olive oil, sprinkle with pistachios and remaining 1 t lemon zest, then serve warm.