SUZANNE GOIN'S ROASTED CARROT SALAD WITH CUMIN

SUZANNE GOIN'S ROASTED CARROT SALAD WITH CUMIN image

Number Of Ingredients 11

1 pound small carrots, cleaned
½ cup extra-virgin olive oil
2 teaspoons thyme leaves
¾ teaspoon cumin seeds
1½ tablespoons red wine vinegar
¼ cup thinly sliced shallots
½ cup lightly packed oil-cured black olives, pitted and thinly sliced
4 cups loosely packed arugula or young dandelion greens
Juice of ½ a lemon
¼ pound ricotta salata, thinly sliced
Kosher salt and freshly ground black pepper

Steps:

What to do: 1. Preheat oven to 450 degrees. 2. Cut carrots in half length-wise and toss with 4 tablespoons of olive oil, thyme, ½ teaspoon of salt and freshly ground pepper. 3. Warm a heavy-duty baking sheet in the oven for 3-4 minutes. Arrange the oiled carrots on baking sheet and roast about 15 minutes, or until carrots are crisp-tender and slightly caramelized. 4. While carrots roast, toast the cumin seeds in a small pan over medium heat for 2 to 3 minutes, or until fragrant. Using a mortar and pestle or coffee grinder, pulverize half the seeds to a fine powder. 5. In a small bowl, mix cumin powder with cumin seeds, ¼ teaspoon of salt and red wine vinegar. Whisk in ¼ cup of olive oil. 6. Place cooked carrots in a large bowl with 2-3 tablespoons of cumin vinaigrette. Let the carrots marinate for 5 minutes. 7. Add the shallots and the olives to the bowl with the carrots and toss well. 8. Add arugula and season with a squeeze of lemon, salt and pepper. Gently toss to coat the greens. Taste for balance and seasoning. 9. Arrange salad on plates or a platter. Tuck the cheese in and around the leaves and carrots. Spoon extra dressing over top.