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Grilled Carrot Salad with Brown Butter Vinaigrette

  • 6servings
  • 135minutes

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, D, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) extra-virgin olive oil

  2. 2 tablespoon(s) smoked sweet paprika

  3. 1 tablespoon(s) ground fennel

  4. 1 tablespoon(s) ground coriander

  5. 2 clove(s) garlic , thinly sliced

  6. 4 sprig(s) thyme

  7. 1 pound(s) baby carrots , halved lengthwise and tops trimmed to

  8. 1 inch

  9. Salt

  10. Freshly ground pepper

  11. 4 tablespoon(s) unsalted butter

  12. 2 tablespoon(s) sherry vinegar

  13. 1 tablespoon(s) water

  14. 2 tablespoon(s) marcona almonds , plus chopped almonds for garnish

  15. 5 ounce(s) baby arugula

Instructions Jump to Ingredients ↑

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

  2. 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. 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. Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.

  5. Looking for more healthy recipes? Check out our collections of low-fat recipes , healthy recipes for the whole day , and vegan recipes .

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