Green Salad with Roasted Carrots and Creamy Tarragon Dressing

Name: Green Salad with Roasted Carrots and Creamy Tarragon Dressing
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 lb. small, thin carrots, trimmed and halved lengthwise, if large; 1 tbsp. olive oil; Kosher salt and freshly ground pepper; 1/4 c. créme fraîche or sour cream; 1 tbsp. chopped fresh tarragon, plus more for garnish; 2 tbsp. whole milk; 1 tbsp. fresh lemon juice; 1 tbsp. mayonnaise; 1 tsp. Dijon mustard; 4 small heads gem lettuce, leaves separated and torn

By Kate MerkerPublished: Mar 11, 2019

2 Ratings

Jump to recipe

Brian Woodcock

Yields:

6 serving(s)

Total Time:

30 mins

This simple, fresh side dish deserves a spot on your Easter dinner menu.

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Ingredients

1 lb. small, thin carrots, trimmed and halved lengthwise, if large
1 Tbsp. olive oil
Kosher salt and freshly ground pepper
1/4 cup créme fraîche or sour cream
1 Tbsp. chopped fresh tarragon, plus more for garnish
2 Tbsp. whole milk
1 Tbsp. fresh lemon juice
1 Tbsp. mayonnaise
1 tsp. Dijon mustard
4 small heads gem lettuce, leaves separated and torn

Directions

1. Step 1Preheat oven to 450°F. Toss together carrots and oil on a large rimmed baking sheet. Season with salt and pepper. Roast, tossing once, until golden brown and tender, 15 to 18 minutes.
2. Step 2 Meanwhile, whisk together créme fraîche, tarragon, milk, lemon juice, mayonnaise, and mustard in a serving bowl. Season with salt and pepper. Transfer 4 tablespoons dressing to another bowl; reserve.
3. Step 3Add lettuce to serving bowl and toss to coat. Top with carrots and drizzle with reserved dressing. Garnish with additional tarragon.