Description
Discovering this gem of a salad will make summer eating easy!
Ingredients
Scale
For the vinaigrette:
- 1 tsp honey
- 9 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 tbsp lime juice
- 1 tbsp orange juice
- Salt and pepper
For the roasted carrots:
- 1 lb baby carrots, peeled and sliced in half lengthways
- 4–5 tbsp olive oil
- Salt and pepper
- ½ tsp cumin seeds
For the salad:
- 4–5 little gem lettuces, sliced in half lengthways
- 1 pear, cored and sliced in chunky wedges
- 2 ½ oz fresh cheese, such as goat or ricotta
- 2 celery stalks, peeled and sliced
- 2 tbsp capers
- Chopped dill
- Flaky sea salt, to finish
Instructions
For the vinaigrette:
- Place all of the ingredients in a jar with lid and shake until thoroughly combined.
- Taste and adjust the seasonings.
For the roasted carrots:
- Preheat the oven to 400 degrees.
- Place the carrots with the olive oil, a generous sprinkle of salt and the cumin seeds in a baking pan.
- Roast for about 30 minutes, until the carrots are caramelized around the edges with soft, sweet middles.
- Remove from the oven and set aside until ready to plate the salad.
For the salad:
- To assemble, place the little gem lettuces on a platter. Top with the carrots, pears, cheese, celery, capers, and finish with the dill.
- Drizzle generously with the dressing, dot with the chopped dill and add a generous sprinkle of sea salt.