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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.

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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


  1. Heat oven to 450F
  2. Tip and tail 3/4 of the carrots and cut into long pieces
  3. Toss with some olive oil and salt and roast until tender and golden brown
  4. With a vegetable peeler shave the remaining carrots into ribbons
  5. Whisk together the yogurt, salt, and vinegar (thinning with some milk or water as needed)
  6. In a large frying pan heat several glugs of neutral oil until smoking hot
  7. Add the rye berries and fry until crisp
  8. To serve, spread the roasted carrots on a large platter
  9. Combine the shaved carrots and microgreens with a good several glugs of olive oil and salt.
  10. Top the roasted carrots with the raw carrot salad
  11. Drizzle the yogurt dressing over both forms of carrots
  12. Sprinkle the rye berries over the whole lot and serve