Grilled Heirloom Carrot Salad with Mint Vinaigrette

Grilled Heirloom Carrot Salad with Mint Vinaigrette
  • Difficulty:

    2
  • Prep Time:

    2h
  • Total Time:

    2h 30m
  • Servings:

    6

Description

You've never had a carrot salad like this before. Grilled heirloom carrots, marinated in olive oil and spices, pair beautifully with lemony dressing in this soon-to-be-classic summer side. Use real immature heirloom carrots in this recipe, not "baby-cut" carrots sold in plastic bags. Immature carrots have their own unique flavor that sets them – and this salad – apart.

Ingredients

  • ½ Tbsp. nigella seeds
  • ½ Tbsp. fennel seeds
  • 1 Tbsp. coriander seeds
  • 2 Tbsp. smoked paprika
  • 1 tsp. brown sugar
  • Pinch kosher salt, plus more to taste
  • 2 sprigs thyme, roughly chopped
  • 2 sprigs rosemary, roughly chopped
  • 1 Tbsp. lemon juice, freshly squeezed
  • 1 tsp. soy sauce
  • 6 Tbsp. olive oil, divided
  • 1 lb. immature heirloom carrots, peeled, sliced lengthwise, tops trimmed to ½"
  • Freshly ground black pepper
  • 1 cup arugula
  • 2 Tbsp. lemon juice, freshly squeezed
  • Zest from 1 lemon
  • 2 tsp. brown sugar
  • 1 tsp. Dijon mustard
  • ¼ cup fresh mint leaves, freshly chopped

Directions

  1. Grind together the nigella, fennel, coriander, paprika, brown sugar, salt, thyme and rosemary using a mortar and pestle or spice grinder.
  2. Add the spices to a mixing bowl and whisk in the lemon juice, soy sauce and 3 tablespoons olive oil. Set the marinade aside.
  3. Bring a pot of water to a boil. Blanch the carrots for 2 minutes and place them in a shallow dish.
  4. Pour the marinade over the carrots while they're hot. Turn the carrots over to coat them and cover the dish with plastic wrap.
  5. Marinate the carrots for at least 2 hours. Heat the grill to medium-high heat.
  6. Lay the carrots cut side down on the grill. Grill the carrots for 5-7 minutes on each side, depending on thickness. The carrots will have an al dente-like center when ready. Take the carrots off the grill.
  7. Mix the vinaigrette portions of lemon juice, zest, brown sugar and Dijon mustard in a mixing bowl. Drizzle in the remaining 3 tablespoons of olive oil, whisking constantly as you do.
  8. Season the dressing to taste with kosher salt and freshly ground black pepper. Stir in the mint leaves.
  9. Toss the grilled carrots with the vinaigrette and arugula. Serve on a platter. Refrigerate any leftovers.
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