Recipe Club: BBQ Carrot Salad With Pistachios & Yogurt

Sponsored by Club House for Chefs

Salads don’t have to come to an end along with the summer season. Carrots are a delicious menu option all year round! This fall, tickle your taste buds with this hearty BBQ Carrot Salad with Pistachios & Yogurt recipe, created by Derek Dammann, Chef-Owner of Maison Publique in Montreal.


BBQ Carrots

1 lb carrots, multi-coloured and cut in half length-wise
1 cup Club House La Grille Brazilian Style BBQ
1/2 tsp kosher salt
1/2 tsp Club House Pepper, Black Ground
2 tsp olive oil
1/2 tbsp lemon juice
8 litres water
2 tbsp Club House La Grille Brazilian Style BBQ

Yogurt Dressing

1 cup Greek yogurt
1 tbsp fresh dill, chopped
1 tbsp fresh chives, finely minced
1 tbsp lemon juice
1/4 cup buttermilk
1/2 tsp kosher salt
1/2 tsp Club House Pepper, Black Ground

Pistachio Crunch

1/4 cup pistachios, raw and shelled
3/4 tsp Club House Coriander Seed
3/4 tsp Club House Cumin Seed
1 tbsp Club House Sesame Seed
1/4 tsp Club House Red Pepper, Crushed
1/4 tsp flaky sea salt


1/4 cup carrot leaves


For the BBQ Carrots

In a large pot, bring water to a rolling boil. Season water with 1 cup of Club House La Grille Brazilian Style BBQ. Blanch carrots until they are ¾ cooked, about 4 minutes. Remove carrots and transfer to a baking sheet fitted with a cooling rack. Allow carrots to cool and discard the pot and water.

Preheat BBQ. When coals are ready, transfer carrots to a bowl and add olive oil, 2 tbsp of Club House La Grille Brazilian Style BBQ, salt and Club House Pepper, Black Ground and toss well. Grill carrots in batches until they are nicely charred then transfer to a bowl and toss with the lemon juice.

For the Yogurt Dressing

Whisk all of the ingredients together and season to taste.

For the Pistachio Crunch

Preheat oven to 350° F. Toast pistachios until lightly browned then let cool and coarsely chop. Pound Club House Cumin Seed and Club House Coriander Seed in a mortar and pestle until coarsely cracked. Stir in the pistachios, salt and Club House Red Pepper, Crushed.

For Serving

Arrange carrots nicely in a bowl. Drizzle yogurt dressing and a few sprinkles of pistachio crunch. Garnish with the carrot leaves.

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