Grilled Carrot Salad with Brown Butter Vinaigrette

Name: Grilled Carrot Salad with Brown Butter Vinaigrette
Prep time: 30 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1/2 c. extra-virgin olive oil; 2 tbsp. smoked sweet paprika; 1 tbsp. ground fennel; 1 tbsp. ground coriander; 2 clove garlic; 4 sprig thyme; 1 lb. baby carrots; salt; Freshly ground pepper; 4 tbsp. unsalted butter; 2 tbsp. sherry vinegar; 1 tbsp. water; 2 tbsp. Marcona almonds; 5 oz. baby arugula

Published: Jun 8, 2011

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Yields:

Prep Time:

30 mins

Total Time:

2 hrs 15 mins

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Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.) Bryce Gilmore marinates them, then tosses them with a wonderful and unusual dressing he makes by cooking butter until brown, then pureeing it with marcona almonds and sherry vinegar.

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Ingredients

1/2 cup extra-virgin olive oil
2 Tbsp. smoked sweet paprika
1 Tbsp. ground fennel
1 Tbsp. ground coriander
2 clove garlic
4 sprig thyme
1 lb. baby carrots
salt
Freshly ground pepper
4 Tbsp. unsalted butter
2 Tbsp. sherry vinegar
1 Tbsp. water
2 Tbsp. Marcona almonds
5 oz. baby arugula

Directions

1. Step 1In a bowl, combine the olive oil, paprika, fennel, coriander, garlic, and thyme. Add the carrots and let stand for 2 hours.
2. Step 2Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.
3. Step 3Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water, and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
4. Step 4Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.
  
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