The Crunchy, Creamy Carrot Salad
By Samah Dada
Images
Serves
Serves 3-4
Ingredients
Carrots:
Salad:
Za’atar & Lemon Vinaigrette:
- 1 pound carrots
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper to taste
- Red pepper flakes to taste
Salad:
- 3 tablespoons sesame seeds
- 8 ounces fresh baby arugula
- 1 avocado, sliced
- 1 cup grape tomatoes, halved
- 1 / 4 cup unsalted toasted sliced almonds (see Note)
Za’atar & Lemon Vinaigrette:
- 1 / 4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon za’atar Kosher salt and freshly ground black pepper to taste
- Red pepper flakes
Procedure
There are some people who love greens so much, they could just eat them straight up with a drizzle of olive oil and lemon juice. I am not one of those people. What excites me most about a bowl of leaves isn’t necessarily the actual leaves but rather what’s on top of them. This is probably why I (a) lose my cool, (b) lose my dignity, and (c) lose some money when I order a salad or come anywhere near a salad bar. I always seem to black out and forget that toppings are extra.
Anyway, the great thing about varying toppings for salads is that they add different flavors and textures, making the greens a lot more interesting to eat. In this case, it’s the tender cumin-roasted carrots working the magic alongside crunchy almonds and sesame seeds, creamy avocado, and a bright lemon vinaigrette. In short, this salad is definitely extra.
Roast the carrots: Preheat the oven to 450°F and line a baking sheet with parchment paper.
Halve or quarter the carrots lengthwise (depending on how thick they are) and put them in a large bowl. Add the olive oil, cumin, salt and black pepper, and red pepper flakes, and toss to coat. Transfer the carrots to the lined baking sheet and roast them, tossing halfway through, for 15 to 20 minutes, or until they are tender and slightly charred but still have a crisp bite to them.
While the carrots are roasting, toast the sesame seeds: Heat a small skillet over medium heat. Once the pan is hot, add the sesame seeds. Toast, tossing, until the sesame seeds turn golden and have a nutty aroma, 3 to 5 minutes. Transfer to a small plate to cool. Make the Za’atar & Lemon Vinaigrette: In a small bowl, combine the lemon juice, olive oil, honey, and za’atar, and whisk to combine. Season to taste with salt, black pepper, and red pepper flakes.
Make the salad: In a large bowl, combine the arugula, avocado slices, grape tomatoes, most of the toasted sesame seeds, and most of the almonds with the salad dressing and toss to combine. Arrange the roasted carrots on top of the salad, or slice them into 3-inch lengths and mix them into the salad. (Add as much or as little as you’d like; if there’s extra, serve it as a side dish.) Sprinkle the remaining sesame seeds and almonds on top before serving.
Note: If you have some untoasted sliced almonds at home, you can dry-toast them yourself using the same method as we do for the sesame seeds.
Recipe from DADA EATS LOVE TO COOK IT. Copyright © 2021 by Samah Dada. Photography copyright © 2021 by Julia Gartland. Published by Rodale Books, and imprint of Penguin Random House, LLC.
Anyway, the great thing about varying toppings for salads is that they add different flavors and textures, making the greens a lot more interesting to eat. In this case, it’s the tender cumin-roasted carrots working the magic alongside crunchy almonds and sesame seeds, creamy avocado, and a bright lemon vinaigrette. In short, this salad is definitely extra.
Roast the carrots: Preheat the oven to 450°F and line a baking sheet with parchment paper.
Halve or quarter the carrots lengthwise (depending on how thick they are) and put them in a large bowl. Add the olive oil, cumin, salt and black pepper, and red pepper flakes, and toss to coat. Transfer the carrots to the lined baking sheet and roast them, tossing halfway through, for 15 to 20 minutes, or until they are tender and slightly charred but still have a crisp bite to them.
While the carrots are roasting, toast the sesame seeds: Heat a small skillet over medium heat. Once the pan is hot, add the sesame seeds. Toast, tossing, until the sesame seeds turn golden and have a nutty aroma, 3 to 5 minutes. Transfer to a small plate to cool. Make the Za’atar & Lemon Vinaigrette: In a small bowl, combine the lemon juice, olive oil, honey, and za’atar, and whisk to combine. Season to taste with salt, black pepper, and red pepper flakes.
Make the salad: In a large bowl, combine the arugula, avocado slices, grape tomatoes, most of the toasted sesame seeds, and most of the almonds with the salad dressing and toss to combine. Arrange the roasted carrots on top of the salad, or slice them into 3-inch lengths and mix them into the salad. (Add as much or as little as you’d like; if there’s extra, serve it as a side dish.) Sprinkle the remaining sesame seeds and almonds on top before serving.
Note: If you have some untoasted sliced almonds at home, you can dry-toast them yourself using the same method as we do for the sesame seeds.
Recipe from DADA EATS LOVE TO COOK IT. Copyright © 2021 by Samah Dada. Photography copyright © 2021 by Julia Gartland. Published by Rodale Books, and imprint of Penguin Random House, LLC.
The Crunchy, Creamy Carrot Salad
By Samah Dada
Serves
Serves 3-4
Ingredients
Carrots:
Salad:
Za’atar & Lemon Vinaigrette:
- 1 pound carrots
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper to taste
- Red pepper flakes to taste
Salad:
- 3 tablespoons sesame seeds
- 8 ounces fresh baby arugula
- 1 avocado, sliced
- 1 cup grape tomatoes, halved
- 1 / 4 cup unsalted toasted sliced almonds (see Note)
Za’atar & Lemon Vinaigrette:
- 1 / 4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon za’atar Kosher salt and freshly ground black pepper to taste
- Red pepper flakes
Procedure
There are some people who love greens so much, they could just eat them straight up with a drizzle of olive oil and lemon juice. I am not one of those people. What excites me most about a bowl of leaves isn’t necessarily the actual leaves but rather what’s on top of them. This is probably why I (a) lose my cool, (b) lose my dignity, and (c) lose some money when I order a salad or come anywhere near a salad bar. I always seem to black out and forget that toppings are extra.
Anyway, the great thing about varying toppings for salads is that they add different flavors and textures, making the greens a lot more interesting to eat. In this case, it’s the tender cumin-roasted carrots working the magic alongside crunchy almonds and sesame seeds, creamy avocado, and a bright lemon vinaigrette. In short, this salad is definitely extra.
Roast the carrots: Preheat the oven to 450°F and line a baking sheet with parchment paper.
Halve or quarter the carrots lengthwise (depending on how thick they are) and put them in a large bowl. Add the olive oil, cumin, salt and black pepper, and red pepper flakes, and toss to coat. Transfer the carrots to the lined baking sheet and roast them, tossing halfway through, for 15 to 20 minutes, or until they are tender and slightly charred but still have a crisp bite to them.
While the carrots are roasting, toast the sesame seeds: Heat a small skillet over medium heat. Once the pan is hot, add the sesame seeds. Toast, tossing, until the sesame seeds turn golden and have a nutty aroma, 3 to 5 minutes. Transfer to a small plate to cool. Make the Za’atar & Lemon Vinaigrette: In a small bowl, combine the lemon juice, olive oil, honey, and za’atar, and whisk to combine. Season to taste with salt, black pepper, and red pepper flakes.
Make the salad: In a large bowl, combine the arugula, avocado slices, grape tomatoes, most of the toasted sesame seeds, and most of the almonds with the salad dressing and toss to combine. Arrange the roasted carrots on top of the salad, or slice them into 3-inch lengths and mix them into the salad. (Add as much or as little as you’d like; if there’s extra, serve it as a side dish.) Sprinkle the remaining sesame seeds and almonds on top before serving.
Note: If you have some untoasted sliced almonds at home, you can dry-toast them yourself using the same method as we do for the sesame seeds.
Recipe from DADA EATS LOVE TO COOK IT. Copyright © 2021 by Samah Dada. Photography copyright © 2021 by Julia Gartland. Published by Rodale Books, and imprint of Penguin Random House, LLC.
Anyway, the great thing about varying toppings for salads is that they add different flavors and textures, making the greens a lot more interesting to eat. In this case, it’s the tender cumin-roasted carrots working the magic alongside crunchy almonds and sesame seeds, creamy avocado, and a bright lemon vinaigrette. In short, this salad is definitely extra.
Roast the carrots: Preheat the oven to 450°F and line a baking sheet with parchment paper.
Halve or quarter the carrots lengthwise (depending on how thick they are) and put them in a large bowl. Add the olive oil, cumin, salt and black pepper, and red pepper flakes, and toss to coat. Transfer the carrots to the lined baking sheet and roast them, tossing halfway through, for 15 to 20 minutes, or until they are tender and slightly charred but still have a crisp bite to them.
While the carrots are roasting, toast the sesame seeds: Heat a small skillet over medium heat. Once the pan is hot, add the sesame seeds. Toast, tossing, until the sesame seeds turn golden and have a nutty aroma, 3 to 5 minutes. Transfer to a small plate to cool. Make the Za’atar & Lemon Vinaigrette: In a small bowl, combine the lemon juice, olive oil, honey, and za’atar, and whisk to combine. Season to taste with salt, black pepper, and red pepper flakes.
Make the salad: In a large bowl, combine the arugula, avocado slices, grape tomatoes, most of the toasted sesame seeds, and most of the almonds with the salad dressing and toss to combine. Arrange the roasted carrots on top of the salad, or slice them into 3-inch lengths and mix them into the salad. (Add as much or as little as you’d like; if there’s extra, serve it as a side dish.) Sprinkle the remaining sesame seeds and almonds on top before serving.
Note: If you have some untoasted sliced almonds at home, you can dry-toast them yourself using the same method as we do for the sesame seeds.
Recipe from DADA EATS LOVE TO COOK IT. Copyright © 2021 by Samah Dada. Photography copyright © 2021 by Julia Gartland. Published by Rodale Books, and imprint of Penguin Random House, LLC.