1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
Salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons sherry vinegar
1 tablespoon water
2 tablespoons marcona almonds, plus chopped almonds for garnish
5 ounces baby arugula
How to Make It
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-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 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.
Nutty brown butter and full-bodied Chardonnay are a fantastic match.
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