Recipe provided by Food Network
- 1 small bunch carrots with leafy green tops
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup buttermilk
- 1/4 cup plain yogurt
- 1/4 cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 3/4 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons minced chives
- 2 tablespoons minced fresh tarragon
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped carrot leaves (from the reserved tops)
- 1 tablespoon chopped fresh oregano
- 1 head red leaf lettuce, torn into pieces
- 3 tablespoons chopped pistachios
- 3 tablespoons chopped dried cherries
- 3 ounces crumbled extra sharp Cheddar
- For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
- In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
- For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
- For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.