Carrot, Dill & White Bean Salad

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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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