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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot, Dill and White Bean Salad Recipe

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This recipe for Carrot, Dill and White Bean Salad is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

¼ C extra virgin olive oil
3 T fresh lemon juice
¼ tsp. fine grain salt

More olive oil for cooking
2 C sliced carrots, cut ¼” thick on bias
3 C cooked white beans (canned)
¼ C chopped fresh dill
2 T brown sugar or honey
1/3 C sliced almonds, toasted
Directions:
Directions:
Combine the olive oil, lemon juice, and salt in a small bowl. Stir and set aside.

In large skillet over medium heat, toss the carrots with a splash of olive oil. Let them cook in a single layer, tossing gently every 3 – 4 minutes until the carrots are deeply browned (about 12 minutes).

Add the beans and dill to the skillet and cook for another 5 minutes, or until the beans are heated through. (Add a little olive oil if necessary.)

Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour ¾ of the lemon juice-olive oil mixture over the top. Toss gently. Let sit for 10 minutes.

Toss gently again, taste and adjust with more salt, sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with almonds just before serving.



Serves 6 as a side.

 

 

 

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