I used to make note of the dishes I served guests or brought to parties because I didn't want to make the same thing twice. But this salad, or versions of it, has become my go-to recently. Sometimes I vary the nuts and herbs, but this combination is the ideal. Caramelized carrots with a layer of roasted spice, salty pistachios, fresh herbs from the garden (if they survive the Colorado hail), bright citrus, a touch of sweet and some bitter greens. This salad is great with avocado, but I substituted burrata in this version. Either adds a final note of fatty, creamy goodness. This works great as a side to grilled meats or as a main with some crackers. We chopped up leftovers and served them the next day with cured meats, cheese and pickled tomatoes. —savorthis
olive oil, divided
roasted, shelled pistachios
arugula or salad greens
burrata or avocado
In This Recipe
Heat oven to 450°. Peel and cut carrots on the bias into equal sized pieces. Toast cumin and coriander in a dry skillet briefly, then grind. Toss carrots with 2T olive and spices and season with salt and pepper. Roast in the oven, stirring every ten minutes, until tender and nicely browned. Depending on the size, this should take about 25-30 minutes. Remove and let cool slightly.
Chop pistachios and mix with herbs, remaining 2 T olive oil, lime juice, honey and vinegar. Alternately you can pulse in a food processor or blender. Season to taste with salt and pepper.
Toss carrots with herb mixture. Spread arugula or greens on a platter, top with carrots. Add the burrata or cubed avocado (or both!) and drizzle with a bit of olive oil or a nut oil like hazelnut or walnut. Sprinkle with a bit of flakey salt (maldon works nicely).