Ingredients
1/2 c. extra-virgin olive oil
2 tbsp. smoked sweet paprika
1 tbsp. ground fennel
1 tbsp. ground coriander
2 clove garlic
4 sprig thyme
1 lb. baby carrots
salt
Freshly ground pepper
4 tbsp. unsalted butter
2 tbsp. sherry vinegar
1 tbsp. water
2 tbsp. Marcona almonds
5 oz. baby arugula
Preparation
Step 1In a bowl, combine the olive oil, paprika, fennel, coriander, garlic, and thyme. Add the carrots and let stand for 2 hours.Step 2Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.Step 3Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water, and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.Step 4Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
