Grilled Carrot Salad with Brown Butter Vinaigrette Recipe

Name: Grilled Carrot Salad with Brown Butter Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 2 tablespoons smoked sweet paprika; 1 tablespoon ground fennel; 1 tablespoon 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 tablespoons unsalted butter; 2 tablespoons sherry vinegar; 1 tablespoon water; 2 tablespoons marcona almonds, plus chopped almonds for garnish; 5 ounces baby arugula

Servings: persons

1/2 cup extra-virgin olive oil
2 tablespoons smoked sweet paprika
1 tablespoon ground fennel
1 tablespoon 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 tablespoons unsalted butter
2 tablespoons sherry vinegar
1 tablespoon water
2 tablespoons marcona almonds, plus chopped almonds for garnish
5 ounces baby arugula

1
In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme.
2
Add the carrots and let stand for 2 hours.
3
Preheat a grill pan.
4
Remove the carrots from the marinade and season with salt and pepper.
5
Grill over moderate heat, turning, until crisp-tender, 6 minutes.
6
Transfer to a bowl.
7
Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes.
8
Scrape the butter and solids into a blender.
9
Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth.
10
Season the vinaigrette with salt and pepper.
11
Add the vinaigrette and arugula to the carrots; toss to coat.
12
Transfer the salad to plates, sprinkle with chopped almonds and serve.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 2 tablespoons smoked sweet paprika, 1 tablespoon ground fennel, 1 tablespoon ground coriander, and more.

Yes, Grilled Carrot Salad with Brown Butter Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Carrot Salad with Brown Butter Vinaigrette

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