Roasted Carrot Salad with Arugula

This simplest of salads and is composed in three stages. First, however, you need to preheat the oven to 400˚.


Ingredients:


For the SALAD:

1 pound carrots, peeled and cut into 1/2-inch rounds

2 tablespoons canola oil (or olive oil)

Kosher salt, to taste

1/4-1/2 teaspoon black pepper

2 teaspoons honey

1/4 cup roasted almonds, roughly chopped

2 bunches arugula (about 8 cups)


For the VINAIGRETTE:

1 1/2 teaspoons freshly squeezed lemon juice

1/2 teaspoon ground pepper

1/4 cup canola oil (or olive oil)


Part One:

Next, the carrots. Peel about 5 medium carrots and cut them into 1/2 inch rounds. Place them on a baking sheet (covered with parchment paper if you prefer) in a single layer and drizzle olive or canola oil over them (about 1 and 1/2 to 2 Tablespoons). Add to that a sprinkling for 1/2 to 1 teaspoon of kosher salt and about 1/2 teaspoon of freshly ground pepper. Toss the carrots to make sure all are well coated and place baking sheet in the oven for about 25 minutes. Stir the carrots about three times during the 25 minutes.


Part Two:

Time for the honey. In a small bowl, whisk together 2 teaspoons of honey, 1 teaspoon of water, and a large pinch of salt. Add the almonds and toss to coat. Add to the carrots in the oven during the last 5 to 7 minutes of cooking time and stir well. When carrots are caramelized and tender, remove from oven and allow them to cool completely.


Part Three:

Dressing anyone? Whisk the lemon juice, salt, and pepper. Add 1/4 cup of olive or canola oil and mix very well.


Assemble:

In a large salad bowl, add about 8 cups of arugula which is often sold in a plastic box-type container in the produce section with spinach mixed with it. The salad is still wonderful with the arugula/spinach mix, however it is at its absolute best with all arugula.


To the arugula add the carrot and almond mixture and toss. Finally, drizzle the dressing over the entire bowl and toss to coat. Voila!  There you have it. Spring, in a bowl.

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