Grilled carrot salad with brown butter vinaigrette

Delight your tastebuds with a delectable grilled carrot salad drizzled in rich brown butter vinaigrette. Perfect harmony of flavors!

Ingredients:

• 1/2 cup extra-virgin olive oil
• 2 tablespoons smoked sweet paprika
• 1 tablespoon ground fennel
• 1 tablespoon ground coriander
• 2 garlic cloves, thinly sliced
• 4 thyme sprigs
• 450g baby carrots, halved lengthwise and tops trimmed to 1 inch
• Salt and freshly ground pepper
• 4 tablespoons unsalted butter
• 2 tablespoons sherry vinegar
• 1 tablespoon water
• 2 tablespoons marcona almonds, plus chopped almonds for garnish
• 140g baby arugula

Instructions:

1. Mix together the olive oil, paprika, fennel, coriander, garlic, and thyme in a bowl. Add the carrots and allow them to marinate for 2 hours.
2. Heat up a grill pan. Take out the carrots from the marinade, sprinkle with salt and pepper. Grill on medium heat, turning occasionally, until they are slightly crunchy yet tender, which should take about 6 minutes. Put them in a bowl.
3. While the carrots are grilling, melt the butter in a small skillet over medium heat until it turns a light brown color and has a nutty aroma, gently shaking the pan for around 5 minutes. Transfer the browned butter and solids into a blender. Blend together with the vinegar, water, and 2 tablespoons of almonds until you get a smooth mixture. Season the vinaigrette with salt and pepper.
4. Combine the vinaigrette and arugula with the grilled carrots, making sure everything is evenly coated. Plate the salad, sprinkle with chopped almonds, and serve.

Summary:

• Calories: 1754 kcal
• Fat: 168 g
• Protein: 15 g
• Carbs: 64 g
• Potassium: 2281 mg
• Magnesium: 232 mg