Sponsored by Club House for Chefs
The summer is finally here, and this fresh and delicious summer salad is the perfect appetizer for BBQ season. Crisp grilled carrots and pistachios add a delectable crunch, while the creamy yogurt and fresh herbs give this salad a cool fresh flavour that’s sure to please.
This recipe was created for Club House for Chefs by Derek Dammann, Chef-Owner of Maison Publique in Montreal.
Yield: 6 Servings
Ingredients
BBQ Carrots
- 1 Ibs carrots, multi-coloured and cut in half length-wise
- 1 cup Club House La Grille Brazilian Style BBQ Seasoning
- ½ tsp kosher Salt
- ½ tsp Club House Ground Black Pepper
- 2 tsps olive oil
- ½ tbsp lemon juice
- 8 cups water
- 2 tbsps Club House La Grille Brazilian Style BBQ Seasoning
Yogurt Dressing
- 1 cup greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, finely minced
- 1 tbsp lemon juice
- ¼ cup buttermilk
- ½ tsp kosher salt
- ½ tsp Club House Ground Black Pepper
Pistachio Crunch
- ¼ cup pistachios, raw and shelled
- ¾ tsp Club House Toasted Coriander Seeds
- ¾ tsp Club House Toasted Cumin Seed
- 1 tbsp Club House Toasted Sesame Seeds
- ¼ tsp Club House Crushed Red Pepper
- ¼ tsp flakey sea salt
Garnish
- ½ cup carrot leaves
Instructions
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 BBQ Seasoning. Blanch carrots until they are ¾ cooked for about 4 minutes. Remove carrots and transfer to a baking sheet fitted with a cooling rack. Allow the carrots to cool while the BBQ preheats. When coals are ready, transfer carrots to a bowl, adding olive oil, 2 tbsp of Club House La Grille Brazilian Style BBQ Seasoning, salt and Club House Ground Black Pepper and toss well. Grill carrots in batches until they are nicely charred, then transfer to a bowl and toss with lemon juice.
For the Yogurt Dressing:
Whisk all of the ingredients together and season to taste.
For the Pistachio Crunch:
Preheat the oven to 350 degrees and toast the pistachios until lightly browned. Set them aside to cool then coarsely chop. Pound Club House Coriander Seeds and Club House Cumin Seeds in a mortar and pestle until coarsely cracked. Stir in the pistachios, salt and Club House Crushed Red Pepper.
For Serving:
Arrange carrots nicely in a bowl. Drizzle yogurt dressing and a few sprinkles of pistachio crunch. Garnish with carrot leaves.
