Suzanne Goin'S Roasted Carrot Salad With Cumin Recipe

Name: Suzanne Goin'S Roasted Carrot Salad With Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small carrots, cleaned; 1/2 cup extra-virgin olive oil; 2 teaspoons thyme leaves; 3/4 teaspoon cumin seeds; 11/2 tablespoons red wine vinegar; 1/4 cup thinly sliced shallots; 1/2 cup lightly packed oil-cured black olives, pitted and thinly sliced; 4 cups loosely packed arugula or young dandelion greens; Juice of 1/2 a lemon; 1/4 pound ricotta salata, thinly sliced; Kosher salt and freshly ground black pepper

Servings: persons

1 pound small carrots, cleaned
1/2 cup extra-virgin olive oil
2 teaspoons thyme leaves
3/4 teaspoon cumin seeds
11/2 tablespoons red wine vinegar
1/4 cup thinly sliced shallots
1/2 cup lightly packed oil-cured black olives, pitted and thinly sliced
4 cups loosely packed arugula or young dandelion greens
Juice of 1/2 a lemon
1/4 pound ricotta salata, thinly sliced
Kosher salt and freshly ground black pepper

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What to do:
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1. Preheat oven to 450 degrees.
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2. Cut carrots in half length-wise and toss with 4 tablespoons of olive oil, thyme, 1/2 teaspoon of salt and freshly ground pepper.
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3. Warm a heavy-duty baking sheet in the oven for 3-4 minutes. Arrange the oiled carrots on baking sheet and roast about 15 minutes, or until carrots are crisp-tender and slightly caramelized.
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4. While carrots roast, toast the cumin seeds in a small pan over medium heat for 2 to 3 minutes, or until fragrant. Using a mortar and pestle or coffee grinder, pulverize half the seeds to a fine powder.
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5. In a small bowl, mix cumin powder with cumin seeds, 1/4 teaspoon of salt and red wine vinegar. Whisk in 1/4 cup of olive oil.
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6. Place cooked carrots in a large bowl with 2-3 tablespoons of cumin vinaigrette. Let the carrots marinate for 5 minutes.
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7. Add the shallots and the olives to the bowl with the carrots and toss well.
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8. Add arugula and season with a squeeze of lemon, salt and pepper. Gently toss to coat the greens. Taste for balance and seasoning.
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9. Arrange salad on plates or a platter. Tuck the cheese in and around the leaves and carrots. Spoon extra dressing over top.

636

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 11 ingredients. The key ingredients include: 1 pound small carrots, cleaned, 1/2 cup extra-virgin olive oil, 2 teaspoons thyme leaves, 3/4 teaspoon cumin seeds, and more.

Yes, Suzanne Goin'S Roasted Carrot Salad With Cumin 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.

Suzanne Goin'S Roasted Carrot Salad With Cumin

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