Carrot Salad With Yogurt, Ghee, And Barberry Dressing Recipe

1. 1

   Wash and peel carrots, taking care to scrub out any dirt lodged between the carrot tops and the crowns of the carrots. Trim carrot tops, leaving only 1 inch attached on each. Using a vegetable peeler, peel carrots lengthwise to create long strips. Cover strips with a damp kitchen towel and set aside. Once most of each carrot has been peeled and only a slender core remains, split remaining carrot in half lengthwise. Repeat with the rest of the carrot cores and set aside in a shallow dish, along with half of dill.

2. 2

   In a small pot, combine 3/4 cup (170ml) water, vinegar, sugar, and salt. Bring to a boil and pour over carrot pieces. Set aside to pickle at least 1 hour at room temperature and up to overnight in the fridge.

3. 3

   Just before serving the salad, melt ghee or butter in a small saute pan over medium heat. Add cinnamon, bay leaf, and star anise and toast until fragrant, about 5 minutes. Remove spices and add barberries to the hot fat. Transfer hot fat and barberries to a large bowl. Stir in yogurt and 2 tablespoons pickling liquid and season with salt and pepper to taste.

4. 4

   Gently toss carrot strips in the dressing. Drain pickled carrots and chop remaining dill, then fold both into the salad. Serve right away.

* Per serving · 4 servings · Values may vary.