ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing image

Provided by Katie Lee Biegel

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

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1 small bunch carrots with leafy green tops
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano
1 head red leaf lettuce, torn into pieces
3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar

Steps:

For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.