Roasted Carrot Salad with Grapeseed Oil Vinaigrette

Super easy
Prep 15m
Cook 25m
CategorySalads

“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 …

INGREDIENTS

7 carrots, peeled and sliced in half lengthwise
2 Tbsp Salute Santé! Original grapeseed oil
1 tsp salt, divided
1/4 tsp pepper, divided
1 small fennel bulb
4 radishes
3 Tbsp fig vinegar
1/2 cup Salute Sante! Cabernet Sauvignon grapeseed oil
7 white anchovy fillets (optional)
1/2 cup microgreens for garnish

RECIPE NOTES

Chef: Edward Lee
Chef/Owner at 610 Magnolia Restaurant in Louisville, KY
Photos: Matthew Benson
Originally published in Organic Gardening magazine, February/March 2014

DIRECTIONS

1. 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.

2. Using a mandoline, shave the fennel and radishes into very thin slices.

3. In a small bowl, combine the vinegar, Cabernet grapeseed oil, and remaining salt and pepper and whisk until emulsified into a vinaigrette.

4. 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.

NUTRITION FACTS

PRODUCTS IN THIS RECIPE

Extra Virgin Cold Pressed Cabernet Sauvignon Grapeseed Oil 200ml bottle
$12
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The Original Grapeseed Oil!™ 1L Can
$14.95
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