Friday, May 15, 2015

Winter Lunch: Roasted Carrots w/ Fresh Mozzarella & Baby Kale Salad

I came across this salad and wondered where it had been all my life. Usually I love eating pesto, with mozzarella and tomato so I was a bit skeptical to try this >Winter Lunch: Roasted Carrots w/ Fresh Mozzarella & Baby Kale Salad
as it substituted the tomatoes for roasted carrots. But it was incredible. The roasted carrots were creamy and paired very well with the fresh mozzarella. It is a keeper and so easy to put together.
Winter Lunch: Roasted Carrots w/ Fresh Mozzarella & Baby Kale Salad Ingredients Bunch of carrots peeled down the middle Fresh mozzarella Pesto(I like the Trader Joe's Brand) Fresh Kale or Arugula Kalamata olives(I omitted and it was still tasty) Directions Roast a big bunch of peeled carrots, split down the middle, lengthwise. Season w/ olive oil, kosher salt & fresh thyme leaves. 425F for 20 minutes. Plate the roasted carrots around a big platter of baby kale or arugula. Plop a big ball of fresh mozzarella (burrata even better!) in the center. Chop some kalamata olives and scatter them around the carrots. Spoon some basil pesto (jarred stuff is ok) on top of the cheese. Tuck in some radish slices, watermelon being the prettiest variety. Season the plate w/ sea salt, black pepper and drizzle with a small amount of your favorite vinegar and the best olive oil. Lunch is served.

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