Roasted Carrot Salad With Cumin Raisin Vinaigrette Recipe 475

LUDO LEFEBVRE'S ROASTED-CARROT SALAD

Steps:

• Preheat oven to 400. Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.
• Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.
• Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.
• Remove carrots from oven, discard aromatics and set aside to cool.
• Meanwhile, make the vinaigrette. Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.
• Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.
• Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche. Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs across the top of the salad, and finish with a pinch or two of salt. Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.

HONEY-LEMON ROASTED CARROT SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
• Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
• Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.

COOKED CARROT SALAD WITH TOASTED CUMIN DRESSING

Steps:

• Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.
• Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.
• Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)

ROASTED CARROT SALAD WITH CUMIN RAISIN VINAIGRETTE RECIPE - (4.7/5)

Steps:

• Make the vinaigrette and soak the raisins and shallot in the mixture while your carrots are roasting. This will plump up the raisins, and mellow out the shallots. Slice your carrots into 1/4 to 1/2-inch planks, horizontally. Lay them on a baking sheet and drizzle with olive oil and kosher salt. Roast at 425°F for about 15 minutes, turning over the carrots to caramelize both sides. They burn easily, so keep an eye on them. Plate the arugula and add the roasted carrots to the top of the greens. Spoon the dressing over the salad and season with some black pepper. Serve immediately and enjoy!