Louro’s Roasted Heirloom Carrot Salad With Miso Dressing

Name: Louro’s Roasted Heirloom Carrot Salad With Miso Dressing
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 12 carrots (preferably 3 or 4 different colors), washed and trimmed; 2 tablespoons olive oil, more for drizzling; 3 teaspoons granulated sugar; Kosher salt and freshly cracked black pepper, to taste; 1/2 cup of shiro (white) miso; 2 teaspoons rice wine vinegar; 2 teaspoons mirin; 3 scallions, white and light green parts, thinly sliced

By Melissa Clark

Total Time: 45 minutes
Rating: 4(51)
Notes: Read community notes

In this sophisticated but dead simple salad, multicolored heirloom carrots are roasted until tender and lightly glazed, then set on top of a smear of savory, salty miso dressing. The only other element is a sprinkling of fresh scallion, which adds crispness and brightness. Serve it on the side with a roasted chicken, or as an appetizer all by itself.

Featured in: A Salad of Roasted Carrots and Miso Dressing Without the Greens

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Ingredients

Yield:6 to 8 servings

12carrots (preferably 3 or 4 different colors), washed and trimmed
2tablespoons olive oil, more for drizzling
3teaspoons granulated sugar
Kosher salt and freshly cracked black pepper, to taste
½cup of shiro (white) miso
2teaspoons rice wine vinegar
2teaspoons mirin
3scallions, white and light green parts, thinly sliced

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 350 degrees.
Step 2
Cut carrots into 2-inch diagonal pieces. If using different colors, keep carrots separate so the colors don’t bleed into each other. Toss carrots with olive oil, 1 teaspoon sugar, salt and pepper. Lay carrots on a large baking sheet in one layer and roast until just tender but not mushy, 20 to 30 minutes. Let cool.
Step 3
Meanwhile, place miso, vinegar, mirin and remaining 2 teaspoons sugar in a blender or food processor. Blend until smooth.
Step 4
Smear dressing thinly on each plate and arrange carrots attractively on top. Drizzle with olive oil. Sprinkle with scallions and serve.

Ratings

4 out of 5

51 user ratings

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Sara1 year ago

The miso dressing it less of a dressing and more like slightly seasoned miso. It was too thick and too strong. I reread the recipe multiple times but it really does called for a half a cup of miso and only 2 teaspoons each of mirin and rice vinegar. Those ratios seem really off. So I thinned it out by adding a couple more splashes of vinegar and about a half a cup of water. It was still on the thick side and still had a very strong miso taste but way less overwhelming that way and more balanced.

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