Grilled Carrot Salad with Brown Butter Vinaigrette

By [e-mail]

Ingredients

• 1/2 C olive oil
• 2 T paprika
• 1 T ground fennel
• 1 T ground coriander
• 2 thinly sliced garlic cloves
• 4 thyme sprigs
• 1 lb. baby carrots, halved lengthwise
• Salt & pepper
• 4 T butter
• 2 T sherry vinegar
• 1 T water
• 2 T marcona almonds, plus chopped almonds for garnish
• 5 oz. arugula

Details

Servings 6

Preparation

Step 1

In bowl, combine olive, paprika, fennel, coriander, garlic & thyme. Add carrots & let stand 2 hrs.
Preheat grill. Remove carrots from marinade & season with salt & pepper. Grill over med heat, turning til crisp tender, @ 6 min. Transfer to bowl.
Meanwhile in small skillet, cook butter over mod heat til lightly browned & nutty-smelling, shaking pan gently, @ 5 min. Scrape butter & solids into blender. Add vinegar, water & 2 T almonds; puree til smooth. Season with salt & pepper.
Add vinaigrette & arugula to carrots; toss to coat. Sprinkle with chopped almonds & serve.