Roasted carrot salad with herbs
Roast
Roasting
I used to make note of the dishes I served guests or brought to parties because I didn't want to make the same thing twice. But this salad, or versions of it, has become my go-to recently. Sometimes I vary the nuts and herbs, but this combination is the ideal. Caramelized carrots with a layer of roasted spice, salty pistachios, fresh herbs from the garden (if they survive the Colorado hail), bright citrus, a touch of sweet and some bitter greens. This salad is great with avocado, but I substituted burrata in this version. Either adds a final note of fatty, creamy goodness. This works great as a side to grilled meats or as a main with some crackers. We chopped up leftovers and served them the next day with cured meats, cheese and pickled tomatoes.
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