Roasted and Raw Carrot Salad with Hazelnuts and ArugulaDiana Yen, food and prop styling by Diana Yen
Do ahead:
Dressing can be made 1 day ahead. Carrots can be roasted and set aside covered at room temperature, up to 3 hours ahead.
Recipe information
Total Time
35 minutes
Ingredients
1/4 cup extra-virgin olive oil, plus 2 tablespoons
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper
2 tablespoons honey
1/2 teaspoon ground cumin
1 1/2 pounds young carrots, trimmed, scrubbed and diagonally sliced into 3-inch long pieces
1 1/2 pounds young carrots, shaved into ribbons
2 cups arugula
1/4 cup chopped toasted hazelnuts
Preparation
Step 1
Preheat oven to 450°F.
Step 2
In a small bowl, whisk together 1/4 cup oil with the vinegar and mustard. Season with salt and pepper.
Step 3
In another small bowl, whisk together honey, 2 tablespoons oil, and cumin. Place carrot pieces on a large rimmed baking sheet, gently toss with honey mixture and season with salt and pepper. Roast until tender with brown edges, about 20 minutes. Let cool to room temperature.
Step 4
Place raw carrot ribbons on a serving platter. Top with roasted carrot wedges, arugula, and hazelnuts; drizzle with dressing.
Recipe notes
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