Roasted Carrot Salad w/ Cumin Raisin Vinaigrette
Fresh carrots taste different from the plastic bag supermarket variety.
I don't expect you to grow your own, but buy them at the farmer's market, and you will see the big difference.
They are sweeter and spicier. Loaded with flavor!
Cumin and raisins go beautifully with carrots, very Middle Eastern.
Here, I made a sweet and spicy vinaigrette to dress over roasted carrots tossed with arugula.
This was a delicious lunch.
Roasted Carrot Salad w/ Cumin Raisin Vinaigrette:
1 lb. of fresh carrots, peeled
1 lb. arugula, washed
1 tsp cumin
1 tsp fresh thyme leaves
2 tbsp sherry wine vinegar
1 large shallot, minced
1 tsp sugar
1/4 cup golden raisins
6 tbsp olive oil
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 1/4-1/2" planks, horizontally.
Lay them on a baking sheet and drizzle with olive oil and kosher salt.
Roast at 425F 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 w/ some black pepper.
Serve immediately and enjoy.