Recipe: Grilled carrot salad
- 1/3 cup extra virgin olive oil
- 3 tablespoons Syrah Vinegar (page 113) or 4 tablespoons other red-wine vinegar
- 1/2 teaspoon fine sea salt
- 3 tablespoons fresh thyme leaves
- 1-1/2 pounds carrots
- 3 green onions, ends trimmed and halved crosswise
1 In a large bowl, whisk together the oil, vinegar, salt, and 2 tablespoons of the thyme leaves. Add the carrots and green onions, turn to coat evenly, and marinate at room temperature for about 1 hour.
2 Prepare a grill for medium heat (350 F to 450 F; you should be able to hold your hand above the cooking grate for only 5 to 7 seconds).
3 Lift the carrots out of the marinade onto the grill and cook, turning often with tongs, until charred on all sides and tender when poked with a paring knife, about 10 minutes for small carrots and 15 minutes for larger ones. About 5 minutes before the carrots have finished cooking, lift the green onions out of the marinade, reserving the marinade, and cook them, turning once, until charred and softened on both sides, about 5 minutes total. As the carrots and green onions are done, return them to the marinade.
4 Transfer the carrots to a cutting board and cut each carrot on the diagonal into 3 equal pieces. Return the carrot pieces to the marinade and toss with the onions.
5 Arrange the carrots and green onions on a large serving platter (discard the marinade) and sprinkle with the remaining 2 tablespoons thyme leaves.
Makes 6 servings.
Nutritional information: PER SERVING 157 cal., 69% (108 cal.) from fat; 1.3 g protein; 13 g fat (1.8 g sat.); 12 g carbo (3.5. g fiber); 267 mg sodium; 0% mg chol.
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Excerpted from The One-Block Feast by Margo True and the staff of Sunset magazine Copyright 2011 by Margo True and the staff of Sunset magazine. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.