Roasted Heirloom Carrot Salad with Candied Almonds, Figs & Ricotta Salata

Roasted Heirloom Carrot Salad

with Candied Almonds, Figs & Ricotta Salata

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving

In this beautiful, hearty salad, we’re featuring a special, home-made ingredient: candied almonds. After caramelizing the sugar to a perfect, medium amber, you’ll add chopped, salted almonds. The caramel will cool around them, creating a brittle. It’s an incredible, sweet-and-salty addition to this dish featuring heirloom carrots, figs and ricotta salata cheese (a pressed, salted and dried variety of ricotta).

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Roasted Heirloom Carrot Salad with Candied Almonds, Figs & Ricotta Salata
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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Peel the carrots and halve them lengthwise; cut the carrots into 2-inch pieces on an angle. Cut off and discard the root ends of the endive and the lettuce. Separate the endive leaves; roughly chop the lettuce. Pick the parsley and tarragon leaves off the stems; discard the stems and roughly chop the leaves. Roughly chop the figs. Grate the ricotta salata cheese. Quarter the lemon and remove the seeds. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot); place the minced shallot in a small bowl with the juice of all 4 lemon wedges. Roughly chop the almonds.

Roast the carrots:
2 Roast the carrots:

Place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until browned and tender. Remove from the oven and set aside to cool.

Make the caramel:
3 Make the caramel:

While the carrots roast, lightly grease a second, small sheet pan. In a small bowl, toss the chopped almonds with a big pinch of salt. In a small pot, combine the sugar and ¼ cup of water. Heat the sugar-water mixture to boiling on medium-high, without stirring. Boil 2 to 3 minutes, or until the mixture just begins to turn amber in color. As soon as the mixture turns medium amber, remove from heat. (The caramel will continue to cook in the pot, so be ready to begin the next step almost immediately.)

Candy the almonds:
4 Candy the almonds:

Off the heat, add the salted almonds to the pot of caramel; stir until thoroughly coated. Using a spoon or spatula, spread the candied almond mixture in an even layer on the greased sheet pan; set aside to cool. Once cool and hardened, break the candied almond mixture into small pieces.

Make the dressing:
5 Make the dressing:

Add the honey to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Assemble the salad & plate your dish:
6 Assemble the salad & plate your dish:

In a large bowl, combine the lettuce, endive, roasted carrots, parsley, tarragon, figs and half of both the ricotta salata cheese and candied almonds (save the rest for garnish). Add enough of the dressing to coat the greens (you may have extra dressing). Toss to mix; season with salt and pepper to taste. To plate your dish, divide the salad between 2 plates. Garnish with the remaining ricotta salata cheese and candied almonds. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Peel the carrots and halve them lengthwise; cut the carrots into 2-inch pieces on an angle. Cut off and discard the root ends of the endive and the lettuce. Separate the endive leaves; roughly chop the lettuce. Pick the parsley and tarragon leaves off the stems; discard the stems and roughly chop the leaves. Roughly chop the figs. Grate the ricotta salata cheese. Quarter the lemon and remove the seeds. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot); place the minced shallot in a small bowl with the juice of all 4 lemon wedges. Roughly chop the almonds.

2 Roast the carrots:

Place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until browned and tender. Remove from the oven and set aside to cool.

Roast the carrots:
Make the caramel:
3 Make the caramel:

While the carrots roast, lightly grease a second, small sheet pan. In a small bowl, toss the chopped almonds with a big pinch of salt. In a small pot, combine the sugar and ¼ cup of water. Heat the sugar-water mixture to boiling on medium-high, without stirring. Boil 2 to 3 minutes, or until the mixture just begins to turn amber in color. As soon as the mixture turns medium amber, remove from heat. (The caramel will continue to cook in the pot, so be ready to begin the next step almost immediately.)

4 Candy the almonds:

Off the heat, add the salted almonds to the pot of caramel; stir until thoroughly coated. Using a spoon or spatula, spread the candied almond mixture in an even layer on the greased sheet pan; set aside to cool. Once cool and hardened, break the candied almond mixture into small pieces.

Candy the almonds:
Make the dressing:
5 Make the dressing:

Add the honey to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

6 Assemble the salad & plate your dish:

In a large bowl, combine the lettuce, endive, roasted carrots, parsley, tarragon, figs and half of both the ricotta salata cheese and candied almonds (save the rest for garnish). Add enough of the dressing to coat the greens (you may have extra dressing). Toss to mix; season with salt and pepper to taste. To plate your dish, divide the salad between 2 plates. Garnish with the remaining ricotta salata cheese and candied almonds. Enjoy!

Assemble the salad & plate your dish: