Grilled Carrot Salad with Brown Butter Vinaigrette Recipe


  • 1. 1 lb baby carrots, tops trimmed and cut in half lengthwise.
  • 2. 2 tbsps., sherry vinegar.
  • 3. 1 tbsp., ground coriander.
  • 4. 1 tbsp., ground fennel.
  • 5. 1 tbsp., water.
  • 6. ½ cup extra-virgin olive oil.
  • 7. 2 tbsps., Marcona almonds + chopped almonds (for garnishing).
  • 8. 2 tbsps., smoked sweet paprika.
  • 9. 2 thyme sprigs.
  • 10. 2 garlic cloves, thinly sliced.
  • 11. 4 tbsps., unsalted butter.
  • 12. 5 oz., baby arugula.
  • 13. Salt and freshly ground pepper.


  1. Begin the process by adding olive oil, garlic, coriander, fennel and thyme in a bowl. Mix all the ingredients and then, add carrots into the mixture. Leave it for two hours.
  2. Preheat the grill pan. Take out the carrots of the bowl where they have been marinated. Season the carrots with salt and pepper followed by putting them on the grill. Grill the carrots for 6 minutes, turning the sides in between. When carrots become crisp and tender, transfer them to a bowl.
  3. By the time, the carrots are being grilled, take a small skillet, cook the butter over medium heat. When butter turns light brown and nutty-smelling, shake the pan gently. It will take about 5 minutes to cook the butter. Now, scrape the butter and solids into a blender followed by adding water, vinegar and two tablespoons of almonds. Blend the mixture until you get a smooth puree. Season the vinaigrette with salt and pepper.
  4. It’s time to add arugula and vinaigrette to the carrots. Make sure that the coating covers the carrots properly.
  5. Add the salad to a plate and sprinkle some chopped almonds at the top.
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