Caramelized
Carrot Salad with Radicchio and Citrus
By FBWorld Team
When
the weather is warm, a salad makes for a much better dish
than something heavier like beef or grilled meats. So
why not try Chef Jamie McFadden's Caramelized Carrot Salad
with Radicchio and Citrus recipe. It's ideal for summer
evenings.
Caramelized
Carrot Salad with Radicchio and Citrus
Servings:
8
Ingredients:
1/2 cup sliced Almonds
2 lbs. Carrots, (peeled and cut into 4 1/2" sticks)
1/2 cup Olive Oil, (divided)
2 tbls. Thyme Leaves, (divided)
4 tspn. Kosher Salt, (divided)
1/2 tspn. Crushed Red Pepper Flakes, (divided)
2 med. Red Onions, (sliced into thin strips)
2 Garlic Cloves, (finely grated)
2 tbls. plus 1 tspn. Sherry Vinegar
2 tbls. Fresh Orange Juice
2 tbls. Honey
2 heads Radicchio (about 11 oz.), cut chiffonade)
4 Oranges, (peeled, sliced into 1/2" half moons/segments)
2 cups Parsley Leaves
Procedures:
1. Preheat oven to 350°F. Toast almonds
on a rimmed baking sheet, tossing halfway through, until
golden brown, 8-10 minutes; set aside.
2.
Cook carrots, 2 Tbsp. oil, 1 tbls. thyme, 1 tspn. salt,
1/4 tsp. red pepper, and 1 cup water in a large skillet
over medium-high heat, stirring occasionally, until water
is evaporated, about 15 minutes. Continue to cook, stirring
occasionally, until carrots are lightly browned and tender,
about 5 minutes more.
3.
Meanwhile, heat 2 tbls. oil in another large skillet over
medium-high. Add onions, 1 tspn. salt, and remaining 1
tbls. thyme and 1/4 tspn. red pepper and cook, stirring
occasionally, until onions are lightly browned and tender,
10-12 minutes.
4.
Whisk garlic, vinegar, orange juice, honey, and remaining
1/4 cup oil and 3/4 tspn. salt in a large bowl. Add carrot
mixture, onion mixture, radicchio, orange slices, and
parsley and toss to coat. Top with reserved almonds.
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