Roasted-Carrot Salad with Honey and Almonds

By lorik

Ingredients

• Variation:
• 2 oz. (4 Tbs.) unsalted butter
• 3 Tbs. honey
• 1/2 cup toasted slivered or coarsely chopped almonds
• 2 Tbs. apple-cider vinegar
• 1/2 tsp. orange-blossom water (optional)
• 3 Tbs. fresh lemon juice
• 1 fresh red Thai or other small chile, seeds and ribs removed, thinly sliced
• 1/3 cup extra-virgin olive oil
• Kosher salt
• 24 4- to 5-inch-long young carrots, peeled and trimmed
• Kosher salt
• 1/2 cup plain yogurt (whole or low fat)
• 3 Tbs. chopped fresh mint
• 2 oz. mâche or baby salad greens (4 loosely packed cups)
• 3 small radishes, thinly sliced
• 10 Carrots, peeled
• 1/4 cup honey
• 1/4 tsp each salt and pepper
• 1 garlic clove, minced
• 1 Tbsp fresh thyme leaves
• 2 Tbsp sherry vinegar
• 1 bunch escarole or endive separated into leaves
• 2 Tbsp toasted, salted pumpkin seeds or crumbled pecans
• 1/4 cup crème fraiche

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Make the vinaigrette

Melt the butter in a 10-inch skillet over medium heat and cook until the milk solids turn brown, about 3 minutes. Add the honey, swirl the pan to incorporate, and then add the almonds. When the mixture is bubbling, carefully add the vinegar and orange-blossom water, if using. Bring to a boil and simmer until thickened, about 2 minutes. Remove from the heat, add the lemon juice and chile, and then whisk in the oil until blended. Cool to room temperature and season to taste with salt.
Roast the carrots and assemble the salad

Position a rack in the center of the oven and heat the oven to 425°F. Spread the carrots on a rimmed baking sheet, sprinkle with salt, and distribute the butter over and around the carrots. Roast undisturbed for 15 minutes. Toss the carrots and continue to roast until tender and browned in places, 10 to 15 minutes more. Let cool slightly, then transfer to a medium bowl and toss with 1/3 cup of the dressing. Season to taste with salt.

Mix the yogurt with the mint and 1/2 tsp. salt. Spoon the yogurt onto plates or a platter. Arrange the carrots over the yogurt and top with the mâche and radishes, leaving some carrots visible. Drizzle with some of the remaining dressing and serve.
Make Ahead Tips

The vinaigrette can be made 2 hours ahead; whisk before using.

Calories (kcal): 430; Fat (g): fat g 33; Fat Calories (kcal): 290; Saturated Fat (g): sat fat g 12; Protein (g): protein g 5; Monounsaturated Fat (g): 16; Carbohydrates (g): carbs g 32; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 390; Cholesterol (mg): cholesterol mg 45; Fiber (g): fiber g 7;

Variation:
Preheat oven to 375. Toss peeled carrots with honey, salt, pepper, garlic and thyme. Roast for 30-35 minutes or until fully cooked. Remove from oven and set aside to cool from hot to warm. Mix carrots in a bowl with sherry vinegar, escarole or endive and pumpkin seeds or pecans. Plate over a dollop of crème fraiche, drizzle with olive oil.