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Grilled Carrot Salad with Brown Butter Vinaigrette
© Anna Williams

Grilled Carrot Salad with Brown Butter Vinaigrette

  • ACTIVE: 30 MIN

Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.) Bryce Gilmore marinates them, then tosses them with a wonderful and unusual dressing he makes by cooking butter until brown, then pureeing it with marcona almonds and sherry vinegar.

video Best New Chef 2011: Bryce Gilmore

  1. 1/2 cup extra-virgin olive oil
  2. 2 tablespoons smoked sweet paprika
  3. 1 tablespoon ground fennel
  4. 1 tablespoon ground coriander
  5. 2 garlic cloves, thinly sliced
  6. 4 thyme sprigs
  7. 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
  8. Salt and freshly ground pepper
  9. 4 tablespoons unsalted butter
  10. 2 tablespoons sherry vinegar
  11. 1 tablespoon water
  12. 2 tablespoons marcona almonds, plus chopped almonds for garnish
  13. 5 ounces baby arugula
  1. In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.
  2. 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.
  3. 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.
  4. Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.

Suggested Pairing

Nutty brown butter and full-bodied Chardonnay are a fantastic match.



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