Roast Carrot & Almond Salad with Brown Butter Vinaigrette
Try this tasty recipe from Chef Oliver Ridgeway of Grange | 926 J. Street, Sacramento
1/2 cup extra-virgin olive oil
2 Tbsp smoked sweet paprika
1 Tbsp ground fennel
1 Tbsp ground coriander
2 garlic cloves, thinly sliced
4 thyme sprigs
1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
Salt and freshly ground pepper
4 Tbsp unsalted butter
2 Tbsp of good sherry vinegar
1 Tbsp water
5 ounces baby arugula
5 ounces toasted slivered California almonds
In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.
Preheat a grill for direct cooking. 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.
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 medium-sized bowl. Add the vinegar and water; whisk until blended. Season the vinaigrette with salt and pepper.
Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates. Divide and sprinkle the toasted almonds over the salads. Serve.
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