Name: Grilled Carrot Salad with Brown Butter Vinaigrette
Prep time: 30 min
Cook time: 30 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 -

Grilled Carrot Salad with Brown Butter Vinaigrette

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Carrot Salad with Brown Butter Vinaigrette

1. 1/2 c. extra-virgin olive oil -

2. 2 tbsp. smoked sweet paprika -

3. 1 tbsp. ground fennel -

4. 1 tbsp. ground coriander -

5. 2 clove garlic -

6. 4 sprig thyme -

7. 1 lb. baby carrots -

8. Salt -

9. Freshly ground pepper -

10. 4 tbsp. unsalted butter -

11. 2 tbsp. sherry vinegar -

12. 1 tbsp. water -

13. 2 tbsp. Marcona almonds -

14. 5 oz. baby arugula -

How to cook deliciously - Grilled Carrot Salad with Brown Butter Vinaigrette

1. Stage

In a bowl, combine the olive oil, paprika, fennel, coriander, garlic, and thyme. Add the carrots and let stand for 2 hours.

2. Stage

Preheat 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. Stage

Meanwhile, 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. Stage

Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.