Louros Roasted Heirloom Carrot Salad With Miso Dressing Recipes

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MISO, CARROT, AND SESAME DRESSING



Miso, Carrot, and Sesame Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Soy     No-Cook     Quick & Easy     Salad Dressing     Root Vegetable     Carrot     Healthy     Low Cholesterol     Sesame     Sesame Oil     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1/2 cup white miso
6 tablespoons vegetable oil
1/4 cup (packed) finely grated peeled carrot
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
4 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons honey

Steps:

  • Place 1/2 cup white miso, 6 tablespoons vegetable oil, 1/4 cup (packed) finely grated peeled carrot, 2 tablespoons finely grated peeled ginger, 2 tablespoons unseasoned rice vinegar, 4 teaspoons toasted sesame seeds, 2 teaspoons toasted sesame oil, 2 teaspoons honey, and 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. DO AHEAD: Can be made 2 days ahead. Cover and chill.

MAPLE-ROASTED CARROT SALAD



Maple-Roasted Carrot Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 4 servings for lunch, 6 servings as a side dish

Number Of Ingredients 11

2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
  • Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
  • In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)



Miso Carrot Sauce With Ginger (Japanese Salad Dressing) image

Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).

Provided by Kumquat the Cats fr

Categories     Sauces

Time 10m

Yield 1 1/4 cup, 5 serving(s)

Number Of Ingredients 8

2 tablespoons grapeseed oil or 2 tablespoons corn oil
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1 -2 teaspoon sugar (optional) or 1 -2 teaspoon sugar substitute, to taste (optional)
salt and pepper, to taste

Steps:

  • Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
  • If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
  • Taste and add salt and pepper to taste.
  • Serve immediately or cover tightly and refrigerate for up to several days.

MISO CARROT GINGER DRESSING



Miso Carrot Ginger Dressing image

Provided by Katie Lee Biegel

Time 5m

Yield 4 servings

Number Of Ingredients 7

2 medium carrots, chopped
1-inch piece ginger, chopped
1/4 cup rice vinegar
2 tablespoons white miso paste
2 tablespoons vegetable oil or avocado oil
2 teaspoons honey
2 teaspoons toasted sesame oil

Steps:

  • Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.

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