Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

Total Time:
45 min
Prep:
15 min
Inactive:
10 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Carrots:
  • 1 small bunch carrots with leafy green tops
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Dressing:
  • 1/4 cup buttermilk
  • 1/4 cup plain yogurt
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh tarragon
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped carrot leaves (from the reserved tops)
  • 1 tablespoon chopped fresh oregano
  • Salad:
  • 1 head red leaf lettuce, torn into pieces
  • 3 tablespoons chopped pistachios
  • 3 tablespoons chopped dried cherries
  • 3 ounces crumbled extra sharp Cheddar
Directions
Watch how to make this recipe.
  • 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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    This recipe is featured in:

    The Kitchen