I’m really excited to share this recipe because it’s one that I tinkered with from scratch. I would normally roast root vegetables in the Fall, but I saw these gorgeous multi-colored carrots at the farmer’s market and I couldn’t resist. The lemony tahini vinaigrette really brightens the salad. I think it would be great for a Summer bbq or an Autumn dinner party.
I was inspired by Moroccan carrot salads, often made with with shaved raw carrots and raisins. Roasting the carrots draws out their natural sweetness. Fresh parsley, shallots and capers harmonize well together. Sumac is a Middle Eastern spice that adds another tart/lemon element and is a lovely deep maroon.
Roasted Carrot Salad with Lemon Tahini Vinaigrette
Serves 6
Ingredients
2 lbs carrots (I used a variety of small purple, orange and white carrots), peeled, scrubbed, and trimmed
handful of Italian parsley leaves, divided but left whole
2 tblsp capers, rinsed and drained
2 tblsp golden raisins
1 large shallot, sliced thin
zest of 1 lemon
3 tblsp lemon juice
1 tsp tahini paste
1/4 tsp sumac (optional)
coarse salt and pepper
5 tblsp extra virgin olive oil
1. Preheat oven to 400°. On a sheet pan, toss the carrots with 2 tblsp olive oil and some salt and pepper. Roast until tender but still firm, about 30 minutes. Remove smaller carrots if they are done earlier. Let cool to room temperature, or chill if desired.
2. Meanwhile, make the vinaigrette. In a bowl or large measuring cup, combine the lemon zest, lemon juice, tahini, sumac and salt and pepper. In a slow steady stream, whisk in the olive oil to emulsify. If the raisins need plumping, cover them with hot water for ten minutes, then drain.
3. Spread the carrots on a platter or divide among plates. Scatter the parsley, capers, raisins, and shallots over the carrots. Drizzle with vinaigrette.
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