Grilled young carrots with pickled mustard seed dressing and arugula
Dressings
Grill
When you start with freshly harvested, young carrots (preferably from your local farmer’s market) there’s no need to peel their thin skin. For a burst of color, use a variety of carrots (such as golden or red varieties), if available. Because Pickled Mustard Seeds can be prepared well in advance (you’ll love having leftovers to perk up vinaigrettes, or to toss with grilled green beans, potatoes, or roasted beets), this dish comes together quickly. You can grill the carrots up to 2 hours in advance (they’re delicious at room temperature), but for the best texture place them on the arugula and add the dressing just before serving. To add more richness, top the carrots with shaved aged cheese like ricotta salata or Parmesan.
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