Orange-blossom water is lovely staple of Moroccan cooking, but you only need a little to bring out the carrots' brightness in this salad.
Roasted-Carrot Salad with Honey and Almonds
For the vinaigrette
- 2 oz. (4 Tbs.) unsalted butter
- 3 Tbs. honey
- 1/2 cup toasted slivered or coarsely chopped almonds
- 2 Tbs. apple-cider vinegar
- 1/2 tsp. orange-blossom water (optional)
- 3 Tbs. fresh lemon juice
- 1 fresh red Thai or other small chile, seeds and ribs removed, thinly sliced
- 1/3 cup extra-virgin olive oil
- Kosher salt
For the carrots and salad
- 24 4- to 5-inch-long young carrots, peeled and trimmed
- Kosher salt
- 1/2 cup plain yogurt (whole or low fat)
- 3 Tbs. chopped fresh mint
- 2 oz. mâche or baby salad greens (4 loosely packed cups)
- 3 small radishes, thinly sliced
Make the vinaigrette
- Melt the butter in a 10-inch skillet over medium heat and cook until the milk solids turn brown, about 3 minutes. Add the honey, swirl the pan to incorporate, and then add the almonds. When the mixture is bubbling, carefully add the vinegar and orange-blossom water, if using. Bring to a boil and simmer until thickened, about 2 minutes. Remove from the heat, add the lemon juice and chile, and then whisk in the oil until blended. Cool to room temperature and season to taste with salt.
Roast the carrots and assemble the salad
- Position a rack in the center of the oven and heat the oven to 425°F. Spread the carrots on a rimmed baking sheet, sprinkle with salt, and distribute the butter over and around the carrots. Roast undisturbed for 15 minutes. Toss the carrots and continue to roast until tender and browned in places, 10 to 15 minutes more. Let cool slightly, then transfer to a medium bowl and toss with 1/3 cup of the dressing. Season to taste with salt.
- Mix the yogurt with the mint and 1/2 tsp. salt. Spoon the yogurt onto plates or a platter. Arrange the carrots over the yogurt and top with the mâche and radishes, leaving some carrots visible. Drizzle with some of the remaining dressing and serve.
Make Ahead Tips
The vinaigrette can be made 2 hours ahead; whisk before using.