Glazed Carrot and Arugula Salad w/ Yogurt Dill Sauce
Created by Down to Earth Markets Chef Karen Symington• Course: Salad • Season(s): Spring, Summer, Fall
Ingredients
- 1 cup plain yogurt
- 1/4 cup chopped dill fronds
- Salt and pepper
- 2 cups carrot “coins”, sliced on the bias
- 2 cups arugula
- 3 small radishes, sliced thinly, then cut into “matchsticks”
- 1 lemon
- olive oil
- 2 tablespoons butter
- Grated nutmeg
- 1-2 tablespoons honey
Instructions
In a small bowl, combine yogurt, dill, and salt and pepper to taste. Chill.
Cook carrots in a pot of salted boiling water until just barely fork-tender. If you overcook them they will fall apart in the glazing step.
In another bowl, combine the juice and zest of half the lemon, some salt and pepper, and drizzle in about 1/4 cup olive oil or to taste. Put aside.
When carrots are done, drain well. In a skillet, heat the butter. Add carrot and cook until very lightly browned. Season with salt and pepper and a pinch of nutmeg. Add the honey, stirring to melt. Toss and remove from heat. Whisk the lemon dressing, then add the arugula and radish. Toss lightly to combine then place the salad around the edges of the plate. Put the carrots in the center, and top with yogurt dill sauce.