Carrot, Dill & White Bean Salad

1. 1

   Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.

2. 2

   In your largest skillet over medium high heat, toss the carrots with a splash of olive oil. Let them cook in a single layer - they'll give off a bit of water at first.

3. 3

   Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.

4. 4

   Add the beans and dill to the skillet and cook for another five minutes, or until the beans as well heated through.

5. 5

   If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more olive oil to the pan - do so.

6. 6

   Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently.

7. 7

   Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors.

8. 8

   Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

* Per serving · 4 servings · Values may vary.