Roasted Carrot Salad with Grapeseed Oil Vinaigrette

Chef Edward Lee's exclusive recipe

January 7, 2014


  • 6-8 carrots, peeled and sliced in half lengthwise
  • 2 tablespoons plain grapeseed oil
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 small fennel bulb
  • 4 radishes
  • 3 tablespoon fig vinegar
  • 1/2 cup Salute Sante! Zinfandel grapeseed oil
  • 6-8 white anchovy fillets (optional)
  • 1/2 cup microgreens for garnish

Related: How To Plant Carrots


1. Preheat the oven to 375°F. In a large bowl, toss the carrots with the plain grapeseed oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Place in a single layer on a rimmed baking sheet and roast for 20 to 25 minutes or until lightly brown and tender. Set aside.

2. Using a mandoline, shave the fennel and radishes into very thin slices.

3. In a small bowl, combine the vinegar, Zinfandel grapeseed oil, and remaining salt and pepper and whisk until emulsified into a vinaigrette.

4. Compose the salad: Lay 3 or 4 pieces of carrot on a plate. Arrange the sliced fennel, radishes, white anchovies (if using), and microgreens as desired. Spoon a small amount of vinaigrette over the salad to dress. Serve immediately.

Makes 4 servings
Originally published in Organic Gardening Magazine, February/March 2014.
Photo: Matthew Benson