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Recipe Detail Page
Roasted Carrot Salad with Caraway Vinaigrette
Autumn 2020
Crumbled rye crispbreads, like Ryvita, make great instant croutons. Ontario-made Mountainoak Gouda is a delicious standard-bearing cheese that really gilds the lily here. You can roast the carrots well in advance, just be sure they’re at room temperature before assembling the salad.
Serves 6
1½ tsp (7 mL) caraway seeds
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) maple syrup
2 tsp (10 mL) lemon juice
1 tbsp (15 mL) white wine vinegar
1/3 cup plus 1 tbsp (80 plus 15 mL) extra virgin olive oil, divided
Salt and freshly ground black pepper
2 bunches small slender carrots with greens
3 dark rye crispbreads
1 bunch watercress, trimmed of tough stems
2 oz (55 g) coarsely grated aged Gouda
1. Coarsely grind the caraway in a mortar and pestle or spice grinder. Whisk together caraway, Dijon, maple syrup, lemon juice and vinegar in a small bowl. Slowly drizzle 1/3 cup (80 mL) oil over, whisking constantly. Season with salt and pepper; set aside.
2. Preheat oven to 400°F (200°C).
3. Trim carrots leaving a 1-inch (2.5-cm) length of greens; scrub clean. Arrange on a baking sheet; drizzle with remaining 1 tbsp (15 mL) oil. Season with salt and pepper. Roast for 30 minutes.
4. Meanwhile, break crispbreads into rough ¼-inch (5-mm) pieces. Toss with 1 tsp (5 mL) of the dressing just to moisten a bit; season with a pinch of salt.
5. Let carrots cool for 10 minutes. On a large platter, arrange watercress and carrots. Drizzle remaining dressing over, then top with rye pieces and cheese.
Serves 6
