Roasted Baby Carrot Salad with Mâché, Yogurt and Thai Chile Vinaigrette
A delicious light, but satisfying salad full of bright carrots and green lettuce dressed in a lovely vinaigrette with a touch of heat and a light base of mint of yogurt.
Servings: 4 servings
Equipment
- parchment paper or foil
Ingredients
For the Vinaigrette
- 2 tablespoons unsalted butter
- 3 tablespoons honey
- ½ cup toasted slivered almonds
- 2 tablespoons apple-cider vinegar
- ½ teaspoon oragne-blossom water
- 1 fresh red Thai or other small chile seeds and ribs removed, thinly sliced
- kosher salt to taste
For the Carrots and Salad
- 24 4-to 5-inch-long young carrots leaves removed, peeled and trimmed
- kosher salt
- 2 tablespoons unsalted butter melted
- ½ cup plain yogurt (whole or low fat)
- 3 tablespoons chopped fresh mint leaves
- 4 cups loosely packed mâché leaves*
- 3 small radishes trimmed and thinly sliced
Instructions
Roasting the Carrots
- Position a rack in the center of the oven and preheat the oven to 425˚F.
- Spread the trimmed and peeled carrots on a rimmed half sheet pan lined with foil or parchment paper. Sprinkle with kosher salt and pour the melted butter over the carrots.
- Roast the carrots for 15 minutes. Toss the carrots and continue cooking until tender and browned in places, 10 to 15 more minutes. Remove the carrots from the oven.
- Allow the carrots to cool slightly, then transfer to a medium bowl. Toss with 1/3 cup of the vinaigrette. Season to taste with salt.
Make the Vinaigrette
- Melt the butter in a medium (8-10-inch) skillet over medium heat and cook until the milk solids turn brown, about 3 minutes.
- Add the honey, swirl the pan to incorporate, and then add the almonds.
- When the mixture is bubbling, carefully add the vinegar and orange-blossom water.
- Bring to a boil, then simmer until thickened, about 2 minutes. Remove from the heat, add the lemon juice and chile, and then whisk in the oil until blended.
- Cool the vinaigrette to room temperature and season to taste with salt. Transfer to a small bowl and set aside.
- In a small bowl, mix the yogurt with the chopped mint and 1/2 teaspoon salt until combined. Set aside.
Assembling the Salad
- Divide the yogurt/mint among the plates or shallow bowls. Arrange the carrots to one side of the yogurt and top with more vinaigrette. Add the mâché or other lettuce to the other side of the mint yogurt sauce. Drizzle with the remaining vinaigarette. Top with sliced radishes and serve.
Notes
If mâché is not available, use butter or Boston lettuce.
The vinaigrette and the yogurt/mint mixture can be prepared while the carrots are roasting.
The vinaigrette and the yogurt/mix mixture can be made 2 hours ahead of the salad assembly. The yogurt mixture should be stored in the refrigerator. Whisk the vinaigrette salad before serving.
The vinaigrette and the yogurt/mint mixture can be prepared while the carrots are roasting.
The vinaigrette and the yogurt/mix mixture can be made 2 hours ahead of the salad assembly. The yogurt mixture should be stored in the refrigerator. Whisk the vinaigrette salad before serving.