Carrot Salad with Smoky Yogurt and Rye Berries
We made the smoked yogurt dressing from Paul Kahan's book Cooking for Good Times for a Book + Supper Club with him and have been making it ever since.
Ingredients
2 lb carrots
1 clam shell microgreens
1 cup rye berries, cooked (see recipe on site)
1 cup yogurt
1 tsp smoked salt
1 Tblspn red wine vinegar
Method
- Heat oven to 450F
- Tip and tail 3/4 of the carrots and cut into long pieces
- Toss with some olive oil and salt and roast until tender and golden brown
- With a vegetable peeler shave the remaining carrots into ribbons
- Whisk together the yogurt, salt, and vinegar (thinning with some milk or water as needed)
- In a large frying pan heat several glugs of neutral oil until smoking hot
- Add the rye berries and fry until crisp
- To serve, spread the roasted carrots on a large platter
- Combine the shaved carrots and microgreens with a good several glugs of olive oil and salt.
- Top the roasted carrots with the raw carrot salad
- Drizzle the yogurt dressing over both forms of carrots
- Sprinkle the rye berries over the whole lot and serve
