Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb ...
Get this all-star, easy-to-follow Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing recipe from Katie Lee
Directions Watch how to make this recipe. For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.Cut the green leaves from the carrot tops, then rinse,...
- Yield: 4 to 6 servings
- Cooking time: 0 Hour 20 Min
- Rating: 5/5
- Publisher: Foodnetwork.com
- 1 small bunch carrots with leafy green tops
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup buttermilk
- 1/4 cup plain yogurt
- 1/4 cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 3/4 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons minced chives
- 2 tablespoons minced fresh tarragon
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped carrot leaves (from the reserved tops)
- 1 tablespoon chopped fresh oregano
- 1 head red leaf lettuce, torn into pieces
- 3 tablespoons chopped pistachios
- 3 tablespoons chopped dried cherries
- 3 ounces crumbled extra sharp Cheddar
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