Carrot salad with yogurt, ghee, and barberry dressing
Experience a burst of flavors with our vibrant carrot salad drizzled with a creamy yogurt, aromatic ghee, and tangy barberry dressing. Perfect for a refreshing and delicious meal!
Ingredients:
- 8 medium carrots (about 350g; 350g)
- 1/4 bunch fresh dill (1/60g; 14g), divided
- 1/2 cup distilled white vinegar (110g; 113g)
- 1/4 cup sugar (50g; 50g)
- 2 tablespoons (24g) kosher salt, plus more for seasoning
- 1 tablespoon (15g) ghee or butter
- 1 cinnamon stick
- 1 bay leaf
- 1 whole star anise
- 2 tablespoons (10g) barberries (see note)
- 1/3 cup whole-milk Greek yogurt (70g; 70g)
- Freshly ground black pepper
Instructions:
- Clean and remove the outer layer of carrots, making sure to get rid of any dirt stuck between the green stalks and the tops of the carrots. Cut off the carrot tops, leaving about 1 inch attached. Using a peeler, peel the carrots lengthwise to create long strips. Place the strips under a damp cloth and set them aside. Once most of the carrot is peeled and only a thin center is left, cut the remaining carrot in half lengthwise. Repeat this process for the remaining carrot centers and place them in a shallow dish, along with half of the dill.
- In a small saucepan, mix together 3/4 cup (170ml) water, vinegar, sugar, and salt. Bring the mixture to a boil and then pour it over the carrot pieces. Let the carrots pickle for at least 1 hour at room temperature or overnight in the refrigerator.
- Just before you're ready to serve the salad, heat ghee or butter in a small frying pan over medium heat. Add cinnamon, bay leaf, and star anise and cook until they become aromatic, which should take about 5 minutes. Remove the spices and add barberries to the hot butter. Transfer the hot butter and barberries to a large bowl. Mix in yogurt and 2 tablespoons of the pickling liquid. Season with salt and pepper to your preference.
- Gently mix the carrot strips with the dressing. Drain the pickled carrots and chop the remaining dill, then add both to the salad. Serve immediately.
Summary:
- Calories: 675 kcal
- Fat: 22 g
- Protein: 13 g
- Carbs: 111 g
- Potassium: 1762 mg
- Magnesium: 73 mg