ROASTED
CARROTS and ARUGULA SALAD
(adapted from Melissa Clark, NYT recipe)
This is a great recipe that everyone loves! You can make changes to suit your own taste
but the carrots are the centerpiece.
Very pretty and goes with any kind of meal or as a light lunch. Great served at room temperature.
Prep Time: 45 minutes
Serves: 4-6
Utensils needed: rimmed
baking sheet, two large bowls, one small bowl, cutting board, paring knife,
whisk.
Ingredients
- 1 pound carrots, scraped and cut into 2-inch lengths (quarter them if carrots are large). Try to make uniform as ‘one bite’ carrots, so they might be shorter than 2 inches.
- ¼ teaspoon kosher salt, more to taste
- ⅛ teaspoon ground black pepper, more to taste
- ¼ cup plus 1 tablespoons extra-virgin olive oil,
- 1 ½ teaspoons ground cumin
- 1 tablespoon pomegranate molasses
- 1 ½ tablespoons fresh lemon juice, more to taste
- 1 garlic clove, finely grated or minced (optional)
- ½ teaspoon Dijon mustard
- 3 ounces baby arugula (about 3 cups)
- 1 small fennel bulb, thinly sliced
- ¼ -1/2 cup fresh dill fronds or mint leaves
- Pomegranate seeds, as needed (optional)
- Yogurt, for serving (optional)
- Toasted walnuts or crumbled pita chips, for serving (optional)
Preparation
- Heat oven to 425 degrees. Toss carrots with salt, pepper and 1 TBS oil and put on a rimmed baking sheet. Bake until carrots are tender, 15-20 minutes max. Remove from oven, return to bowl and immediately toss with cumin. Let cool. Carrots should be only slightly warm when tossed with greens.
- In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and pinch of salt and pepper. Adjust lemon juice and seasonings if necessary. Whisk in 1/4 cup oil until emulsified. (A little less oil is OK too).
3. Stir carrots into dressing, then gently toss
with arugula, fennel and dill or mint.
Serve immediately, topped
with pomegranate seeds, and yogurt and nuts or pita
chips if using.
NOTES:
- You can increase the amount of carrots, or combine with
parsnips.
- The size of the carrot pieces will affect their cooking
time. I err on the side of al dente
rather than soft
and soggy.
- DO NOT
toss with arugula until just before serving or arugula will wilt. Same with herbs
- Pomegranate seeds are pretty in the salad but
not an integral ingredient.
- Go easy on the amount of oil in the dressing,
it can get too oily quickly. I prefer a
light
dressing to one heavy with oil.
-
Pomegranate molasses can be purchased at most mid-eastern or fine food grocery
stores.
