From Our Kitchen to Yours
It’s understandable why you’d want to get to the root of one of our most popular lunch dishes. It starts with a trip to the local farmer’s market and ends with a sprinkling of pine nuts and golden raisins. Here, we share the recipe so you can prepare this beloved farm-to-table classic in your own kitchen.
Grilled Carrot Salad
Ingredients:
6 Heirloom Carrots, peeled and halved
2 Tablespoons Olive Oil
2 Tablespoons Kosher Salt
1 Teaspoon Ground Black Pepper
4 Cups Arugula
¼ Cup Pine Nuts
¼ Cup Golden Raisins
1 Cup Caper Vinaigrette
Instructions:
Lightly oil the carrots and season with salt and pepper. Grill for 1 minute on each side. Remove from heat and set aside. Next place arugula in a large mixing bowl, season with salt and pepper, and dress with 1/4 cup of Vinaigrette. Divide arugula onto 4 plates. Finally place grilled carrots onto the salads, and evenly divide the pine nuts and golden raisins.
Caper Vinaigrette Recipe
Ingredients:
½ Cup Shallots
Zest of 1 Lemon
¼ Cup Parsley Leaves, picked and washed
2 Tbsp Mint Leaves, picked and washed
½ Cup White Wine Vinegar
¼ Cup Capers, drained and rinsed
1 ½ Cups Canola Oil
Instructions:
Combine all Ingredients except oil in a blender. Add ½ cup of oil in blender and puree on high until a smooth paste has formed. Reduce blender speed to medium and slowly add the additional cup of oil to emulsify dressing. Remove from blender and store in an airtight container until needed.
