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Grilled Carrot Salad with Brown Butter Vinaigrette
SERVES: 6 • TOTAL TIME: 15 Minutes + 2 HOURS MARINATING
Ingredients:
½ cup extra-virgin olive oil
2 tbsp smoked sweet paprika
1 tbsp ground fennel
1 tbsp ground coriander
2 clove garlic
4 sprig thyme
500 g baby carrots
Salt
Freshly ground pepper
4 tbsp unsalted butter
2 tbsp sherry vinegar
1 tbsp water
2 tbsp almonds
150 g rocket
Directions:
In a bowl, combine the olive oil, paprika, fennel, coriander, garlic, and thyme. Add the carrots and let stand for 2 hours.
Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp and tender, 6 minutes. Transfer to a bowl.
Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water, and the 2 tbsp of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
Add the vinaigrette and rocket to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.