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Tahini-parsley warm carrot salad

By JessicaBakes • February 26, 2011 • 1 Comments

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Author Notes: I used to think there was nothing better than carrots and parsley together. Now I know there's nothing better than tahini, parsley, olive oil and carrots together! -JessicaBakes —JessicaBakes

Food52 Review: JessicaBakes came up with a great dish with this carrot salad, though I would call it more a warm side than a salad – semantics. I think tahini / lemon / parsley is another one of those magical flavor combinations, and the nutty herbal tart combination on top of sweet warm carrots is absolutely delicious. JessicaBakes doesn’t specify carrot size – mine were large so I peeled and sliced them, and I made a few less than called for. I also added a bit of water to the dressing as mine was very thick. The recipe says serves 4, which it should, but I seriously ate the whole thing myself! I will make this one again and again! —aargersi

Serves 4

Carrots

10 Carrots
1 tablespoon olive oil
Salt and black pepper, to taste
2 tablespoons fresh chopped parsley

Tahini dressing

1/4 cup tahini
2 tablespoons fresh chopped parsley
1/4 cup olive oil
2 tablespoons fresh lemon juice
Coarse kosher salt, to taste

Make the dressing by whisking the tahini, lemon juice and olive oil together. Add the parsley and season to taste with coarse kosher salt. Set aside.
Heat the 2 tbsp. oil in a large skillet over medium-high heat. Add the carrots and toss to coat with the oil and let sit for a minute or two to lightly brown.
Lower the heat, season with parsley, salt and pepper, and allow the carrots to cook through until crisp-tender, about 8-10 minutes. Feel free to add water if the pan gets too dry.
Remove the carrots and put them into a medium-sized bowl that will allow you to easily toss them with the dressing. Let cool about 5 minutes.
Drizzle and toss the dressing over the carrots until coated. That's it! You're done!