Grilled Carrot Salad with Brown Butter Vinaigrette

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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. Best New Chef 2011: Bryce Gilmore More Grilled Vegetables

Grilled Carrot Salad with Brown Butter Vinaigrette
Photo: © Anna Williams
Active Time:
30 mins
Total Time:
2 hrs 15 mins
Yield:
6

Ingredients

  • 1/2 cup extra-virgin olive oil

  • 2 tablespoons smoked sweet paprika

  • 1 tablespoon ground fennel

  • 1 tablespoon ground coriander

  • 2 garlic cloves, thinly sliced

  • 4 thyme sprigs

  • 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

Directions

  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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