CARROT, DILL & WHITE BEAN SALAD
Make and share this Carrot, Dill & White Bean Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
- In your largest 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 three or four minutes until the carrots are deeply browned. All told, about twelve minutes.
- Add the beans and dill to the skillet and cook for another five minutes, or until the beans as well heated through.
- If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more olive oil to the pan - do so.
- Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently.
- Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors.
- Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.
- Serves 6 - 8 as a side.
Nutrition Facts : Calories 459.2, Fat 18.1, SaturatedFat 2.3, Sodium 198.7, Carbohydrate 60.9, Fiber 11.9, Sugar 9.8, Protein 16.9
CARROT, DILL & WHITE BEAN SALAD RECIPE
Make and share this Carrot, Dill & White Bean Salad Recipe recipe from Food.com.
Provided by dicentra
Categories Beans
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
- In your largest skillet over medium high heat, toss the carrots with a splash of olive oil or a spoonful of ghee.
- Let them cook in a single layer - they'll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.
- Add the beans and dill to the skillet and cook for another five minutes, or until the beans as well heated through. If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. I.
- f you need to add a bit more olive oil to the pan - do so.
- Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top.
- Toss gently. Let sit for ten minutes.
- Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors.
- Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.
Nutrition Facts : Calories 306.2, Fat 12.1, SaturatedFat 1.6, Sodium 132.4, Carbohydrate 40.6, Fiber 8, Sugar 6.5, Protein 11.3
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