Carrot Dill White Bean Salad Food

CARROT, DILL & WHITE BEAN SALAD

Steps:

• 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.

DILLED CARROT SALAD

Steps:

• In a bowl whisk together all ingredients except carrots and season with salt and pepper. In a food processor fitted with fine-shredding disk or using large holes of a hand grater grate carrots and stir into vinaigrette.

ROAST CARROT & BEAN SALAD WITH FETA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.
• Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.

WHITE BEANS WITH CARROTS AND ROASTED GARLIC

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
• Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.