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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
Ingredients
Carrots
-
10
Carrots
-
1
tablespoon olive oil
-
Salt and black pepper, to taste
-
2
tablespoons fresh chopped parsley
Tahini dressing
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1/4
cup tahini
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2
tablespoons fresh chopped parsley
-
1/4
cup olive oil
-
2
tablespoons fresh lemon juice
-
Coarse kosher salt, to taste
Directions
- 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!
- This recipe is a Community Pick!
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Salad|Middle Eastern|Lemon Juice|Parsley|Vegetable|Carrot|Make Ahead|Serves a Crowd|Vegetarian|Vegan|Gluten-Free
1 Review