Arugula and Roasted Carrot Salad with Orange Honey Vin
Arugula and Roasted Carrot Salad with Orange Honey Vin
I went to high school with a girl we will call Antonella — that’s definitely not her real name, because I won’t be able to remember it without checking a yearbook, but it was something similar: Italian and vaguely regal. Antonella was tiny. The only heavy thing about her was the black eyeliner (approximately three pounds) that she wore with her sparkly eyeshadow. She had thick-soled Doc Martins and colorful skinny pants, and, like a poison dart frog, did everything she could to appear lethal.
Here’s the thing, though, Antonella possibly one of the least lethal girls in the school. Whenever we interacted, she was funny, kind, and incredibly entertaining. This is why, when thinking about how to describe arugula, I was reminded of Antonella. Sure, arugula seems like it can be sharp-edged and verging on bitter. However, combined with the right ingredients, it makes a salad more interesting and memorable than just about any other baby green.
For this salad, (slightly) spicy arugula is paired with mellow roasted carrots, toasted pecans, salty crumbled feta, and a bright and sweet orange honey vinaigrette. (This vinaigrette is also highly versatile, and is great for pulling savory and sweet together.)
Like most salads, the substitutions here are endless. Any crumbly cheese can be substituted for the feta, and fresh fruit for the sweet roasted carrots. In-season peaches are one of my favorite subs in the summertime. And if you think of something else wonderful to add, let me know!
ORANGE HONEY VINAIGRETTE INGREDIENTS
1 small orange (juicing variety, not navel, if possible)
1 tablespoon minced shallot
2 tablespoons champagne or red wine vinegar
1/4 teaspoon salt
1 tablespoon honey
1/2 cup extra virgin olive oil
METHOD
Using a microplane, zest the orange and then juice it. (You should have about ½ cup of juice and a tablespoon of zest.) Add this to your blender or food processor along with the minced shallot, vinegar, salt, and honey. Blend until smooth, then stream in olive oil until fully incorporated. Taste and adjust for seasoning.
Dressing will keep for 5 days, and separation is normal. Give it a shake to bring it back together.
ARUGULA and ROASTED CARROT SALAD INGREDIENTS
4-5 cups of baby arugula, cleaned
2-4 tablespoons Orange Honey Vinaigrette
2 medium carrots, sliced on the bias and roasted
1/4 cup toasted pecans
2-3 tablespoons crumbled feta
METHOD
In a large bowl, toss arugula with vinaigrette until evenly coated.
Top with carrots, pecans and feta.