Roasted Carrot Salad
Tags: Carrot, Chef Edward Lee, Dressing, Fennel, Fish, Gourmet, Healthful, Healthy, Low Cal, Pescatarian, Simple, Summer
Course: Appetizer, Salad, Side Dish
"Grapeseed oils can generally be substituted for olive oil, but grapeseed oils will impart a more vibrant and fruitier flavor than the spicier flavors of olive oil. Roasted Carrot Salad with Grapeseed Oil Vinaigrette contrasts the intensity of the oil with the rich flavor of roasted carrots. The sweetness of the carrots and the punch of the anchovies carry the vinaigrette perfectly." - Chef Edward Lee
- Preheat the oven to 375°F. In a large bowl, toss the carrots with the plain grapeseed oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Place in a single layer on a rimmed baking sheet and roast for 20 to 25 minutes or until lightly brown and tender. Set aside.
- Using a mandoline, shave the fennel and radishes into very thin slices.
- In a small bowl, combine the vinegar, Cabernet grapeseed oil, and remaining salt and pepper and whisk until emulsified into a vinaigrette.
- Compose the salad: Lay 3 or 4 pieces of carrot on a plate. Arrange the sliced fennel, radishes, white anchovies (if using), and microgreens as desired. Spoon a small amount of vinaigrette over the salad to dress. Serve immediately.
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