So... after a week of 90 degree days, it's definitely summer salad weather! And after enjoying all the delicious salads the Detroit ladies made last weekend (Colleen and MB, I'm looking at you...), I decided to try a few recipes out this week.
101 Cookbooks has been my go-to lately, and she didn't disappoint with this recipe for a Carrot, Dill & White Bean salad. I made this last night for the first time after a day at the beach. And it was awesome! Super easy to prepare, filling, and had some different flavors than the salads I usually make (I never think about warm carrots). I let this stand unit it came down to room temperature, which was perfect.
- 1/4 cup extra-virgin olive oil
- The juice from 1 large lemon
- 1/4 teaspoon fine grain salt
- 1/2 cup thinly sliced shallots (I used a bit more)
- more olive oil for cooking
- 2 cups sliced carrots, cut 1/4-inch thick on deep bias
- 3 cups cooked white beans
- 1/4 cup chopped fresh dill
- 2 tablespoons honey (or brown sugar) (start small and add to taste)
- 1/3 cup sliced almonds, toasted
- Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
- In a large skillet over medium high heat, toss the carrots with a splash of olive oil. Let them cook in a single layer — they'll give off a bit of water at first. Keep cooking, tossing gently every 3 to 4 minutes until the carrots are deeply browned. About 12 minutes total.
- Add the beans and dill to the skillet and cook for another 5 minutes, or until the beans have heated through. You may need to add a bit more olive oil to the pan.
- Place the contents of the skillet in a large mixing bowl, add a bit of honey. I started small and tasted as I went since I didn't want it to be too sweet.
- Add the olive oil, lemon juice, shallot mix. Toss gently. Let sit for 10 minutes.
- Toss once again, taste and adjust with more salt, honey or lemon juice to taste/balance flavors.
- Finish by sprinkling toasted almonds just before serving. (I forgot to do this and was sad, it would have been good with them for sure.)
- Serve warm or at room temperature.