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Roasted Carrot Salad Recipe

This winter Jeremy and I are focusing more on eating healthy, which means vegetables.  Salads are high on that list.  The inspiration for this particular salad came from Martha Stewart’s site but what I’ve made here is heavily modified.

Roasted Carrot Salad

 


Yield: 2 entrée-sized salads

Roasted Carrot Salad Recipe

A fresh delicious salad recipe utilizing roasted baby carrots and a tangy Meyer lemon vinaigrette.

Ingredients:

Roasted Carrots:

  • 1 pound fresh baby carrots
  • 2 tablespoons light olive oil
  • 1 tablespoon Slap Ya Mama seasoning (substitute kosher salt if needed)

Meyer Lemon Vinaigrette:

  • 1/3 cup light olive oil
  • 2 tablespoons Meyer lemon juice (sub. regular lemon if needed)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne

Croutons & Tasso Bits:

  • 3 tablespoons unsalted butter
  • 1 slice of sourdough bread – preferably the heel, cut into 1/2 inch cubes
  • 1/4 cup small diced tasso

Finishing the Salad:

Method:

  1. Pre-heat oven to 350 degrees F.
  2. Preparing the carrots for roasting:  Trim any green tops off the carrots and save them for another use.  Wash the carrots and pat them dry.  Cut any larger carrots in half length-wise.  Add to a mixing bowl along with the olive oil and Slap Ya Mama seasoning. Mix well and then lay out on a baking sheet lined with a Silpat or other non-stick surface.  Bake for 35 minutes or until brown and roasted.  Once done, set aside to cool a bit.  You’ll want to put them on the salad warm but not blazing hot straight out the oven.
  3. In the meantime while the carrots are baking, make the Meyer lemon dressing. I like to add all the ingredients to one container and shake vigorously right before serving.   Using a squeeze bottle with graduated measurements is the quickest and easiest way to make a dressing.  You can get them very cheaply at a Sally Beauty Supply store.  Set dressing aside once done.
  4. Next step is to make tasso bits and croutons.  Melt the butter in a medium-sized skillet over medium heat.  Once butter is melted, add in the diced tasso and a pinch of salt.  Cook about 5 minutes until tasso is rendered.  Quickly stir in the sour dough cubes to ensure even butter coating.  Allow to cook another 2-3 minutes until bread gets a little crispy.  Don’t leave unattended.  Best to just stay by the stove and stir frequently.  Set a side to cool a bit.  Croutons should become more crispy as they cool.
  5. When all the other ingredients are ready and you’re ready to assemble the salads, start by dividing the lettuce mix between two plates.  Dress with the vinaigrette and then add green onions to both.  Divide the crouton and tasso mixture between the two plates.  Top each plate with half the carrots.  Finish off with Parmesan cheese.

Adapted from Martha Stewart's recipe.

Total:45 min

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