ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
- In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
- For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
- For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.
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Lena Wafinduo
[email protected]This salad is a great way to add some color to your plate. The roasted carrots and red leaf lettuce are both so vibrant.
Nicole Lopez
[email protected]This salad is a great way to use up leftover buttermilk. I always have some leftover buttermilk from making pancakes or waffles, and this salad is a great way to use it up.
Hafsa Saadat
[email protected]I love that this salad is so healthy. It's packed with nutrients, and it's low in calories.
ch Ahmad mehar 333
[email protected]This salad is a great make-ahead dish. I usually make it the night before and let it chill in the fridge overnight. The flavors meld together even more that way.
Teodora Dgebuadze
[email protected]I've never been a big fan of carrots, but this salad changed my mind. The roasted carrots are so delicious, and the dressing is amazing.
Christina E
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet carrots and the creamy dressing.
Mr_ Tarek
[email protected]I love the combination of sweet and savory in this salad. The roasted carrots are perfectly caramelized, and the buttermilk-herb dressing adds a nice tang.
Malaben Pangali
[email protected]This salad is so versatile. I've served it as a side dish, a main course, and even a snack. It's always a hit.
Diana Ncube
[email protected]I made this salad for a potluck, and it was a big hit. Everyone loved the unique flavor combination.
Lieeh Ngcobo
[email protected]This salad is a great way to use up leftover roasted carrots. I also like to add some chopped walnuts or pecans for extra crunch.
MD Shadin Hasan
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. The dressing is so flavorful, and it really brings the whole dish together.
Holly Wilkins
[email protected]This salad is so easy to make, and it's a great way to get your daily dose of vegetables. I love that it's light and refreshing, but still filling.
Md Tuhin Tanvir
[email protected]I'm always looking for new ways to cook carrots, and this recipe did not disappoint. The roasted carrots were caramelized and sweet, and they paired perfectly with the tangy buttermilk-herb dressing.
Eacen Patwary
[email protected]This salad was a hit at my last dinner party. The combination of roasted carrots, red leaf lettuce, and buttermilk-herb dressing was unique and delicious. I especially loved the crispy shallots on top.