Charred Curry Carrot Salad

Hello summertime salad! This carrot salad may be one of my all time favs. Not to mention it’s a grilled meat loving husband pleaser. The char from the crisp tender curried carrots, the creaminess of the dressing, the tang from the feta and the sweetness of the currants give this dish a kaleidoscope of flavor.

My love for veggies runs deep. From eating backyard tomatoes all summer long while growing up, to lusting over all the produce in the farmers markets I visit today, my appreciation for the sun, the soil, the seed, the time, the hands and all the earth’s energy to produce something so beautiful only grows stronger with each meal prepared, shared and enjoyed. Not only do they offer their own individual flavor profile, they also give us nutrients essential for the maintenance and functions of our bodies. There is nothing on this great planet that can do what vegetables do.

But for real, sometimes veggies can be a bore. I personally can only eat so many carrot sticks or steamed broccoli before my tastebuds are yawning with boredom. The good news is vegetables can have wonderful flavors on their own, and they can take on many fun flavors. Grilling and roasting are great ways to amp up their natural flavors, especially in carrots. And to really avoid the potential basic veggie drabness, things like spices, herbs, sauces and oils can offer many possibilities for a dish that will make your mouth incredibly happy.

A lot of the time my cooking involves some kind of sauce, dressing or marinade. I like to make them in big batches that I can store away for later use down the road, or for a quick solution to a lack luster meal or for multi-use meal planning.

Carrot tops didn’t come with your carrots? No prob. Just sub in more basil or more cilantro. Not a cilantro fan? Same thing. Sub in more basil or carrot tops. Or go for a traditional all basil pesto. All great options!

This pesto recipe makes a bigger batch than what is needed, about 2 cups.  You can scale down the ingredients for a smaller batch, or save the remaining pesto for a later use in the fridge or freezer in an airtight sealable container. To help keep the pesto fresh and green, drizzle a little EVOO just to cover the surface. The leftovers will last up to one week in the fridge and up to about three months in the freezer. For smaller, easy to grab freezer portions, freeze in ice cube trays.  Place a small amount of pesto in each cube tray and freeze until solid.   Once the pesto is frozen, transfer the pesto cubes into a sealable container and use as needed.

Solid Pesto Ideas

• Stir into greek yogurt or hummus for an interesting veggie or chip dip
• Spoon over cooked fish, shrimp, scallops, beef, chicken or pork
• The obvious pasta sauce
• Add it to your scrambled eggs, frittata or quiche
• Toss with cooked potatoes, breakfast potato hash or potato salad
• Amp up your grilled cheese
• Add it to soups for a touch of additional flavor
• Make pesto garlic bread
• Use it as a pizza sauce
• Add in vinegar and a little more EVOO to use as a salad dressing
• For a quick solution to a last minute appetizer, spoon it over ricotta or burrata and serve with warm bread or crostini. Add fresh tomatoes and balsamic vinegar for even more flavor.
• Use it as a sandwich spread, such as in a caprese sandwich or a veggie panini
• Use it to punch up chicken or egg salad
• Make pesto quesadillas with veggies, beans, beef or chicken and cheddar or monterey cheese

Charred Curry Carrot Salad

• Author: Dana King
• Yield: About 4 1x
• Category: Main

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Ingredients

Scale 1x2x3x

Curried carrots:

1 Tbsp. EVOO

1 tsp. honey

1 tsp. curry powder

1/2 tsp. garam masala

1/2 tsp. coriander

1/2 tsp turmeric

1/4 tsp. powdered ginger

1 lb. carrots w/ tops, cut into about 3/4 inch x 6 inch pieces and tops removed and set aside

Israeli pearl couscous:

1 tsp. EVOO

1 c. israeli (pearl) couscous

1 c. vegetable broth 

Carrot top cilantro pesto:

3 cloves garlic

1/2 c. walnuts

3 c. carrot tops

1 1/2 c. basil loosely packed

1 1/2 c. cilantro loosely packed

2 oz. finely shredded parmesan – about 2 c.

Dressing:

1 c. greek yogurt

1/2 lemon, juiced

1/4 c. milk

4 oz. feta, crumbled

4 Tbsp. carrot top pesto (recipe below), or commercially prepared pesto

Remaining Ingredients:

6 c. greens

1/4 c. dried currants

1/4 c. toasted pistachios, chopped

 

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Instructions

To prep the carrots, cut into about 3/4 inch x 6 inch pieces.  In a large bowl, mix the EVOO through the powdered ginger and toss with the prepped carrots.  Grill carrots over high heat or at about 400 degrees (if using grill thermometer)  for about 15 to 20 minutes until just tender and lightly charred.  You are aiming for a slightly crisp carrot with a little bite to it.  Alternately, you can roast the carrots at 400 degrees for 30 mins or just until tender.  While the carrots are cooking, prepare the couscous, pesto and dressing.

 

To cook the pearl couscous, heat the EVOO in a small saucepan over medium heat.  Add couscous and toast for about three to five minutes until fragrant and very lightly browned.  Add vegetable broth and bring to a simmer.  Cover and cook over low for about 10 to 15 minutes, until the liquid is absorbed.  Remove the lid and fluff the couscous with a fork. Set aside.

 

To make the pesto, pulse the garlic and walnuts in a food processor or high speed blender until coarsely chopped.  Add the carrot tops, basil, cilantro and parmesan.  Pulse until coarse puree forms.  Add EVOO and pulse until combined and smooth. 

 

To make dressing, in a small bowl combine the greek yogurt through the pesto.  To assemble the salad, divide the salad greens between four dishes.  Divide cooked couscous, curried carrots, currants and pistachios between salads.  Top with dressing and additional pesto if desired. 

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Notes

One pound of carrots is roughly one large bunch.  If you find yourself in the market for a good solid food scale, I highly recommend this OXO good grips scale.  It’s easy to use, easy to clean, has lasted me years and has a pull out display, which is handy when using large plates or bowls. 

Not in the mood, don’t have the time, or don’t have the tools to make pesto?  Sub in a commercially prepared one.