Roasted Carrot Salad with Burrata Cheese

If you can't find Burrata, you can substitute fresh mozzarella.

This salad comes with its own dressing, but scroll to the bottom for three more dressing recipes from Chef Jason Parsons.

Roasted Carrot Salad with Burrata Cheese


2 bunches of baby carrots

2 tbsp honey

3 tsp toasted caraway seeds

1/4 cup fresh oregano

1 tsp soya bean oil (can sub grapeseed oil)

1/2 tsp course sea salt

1/2 tsp Dijon mustard

2 tbsp white wine vinegar

6 tbsp extra virgin olive oil

2 cups of baby arugula

1 cup golden raisins

2 whole Burrata cheese (can sub fresh mozzarella)


Peel the baby carrots and place in bowl with the honey, half the toasted caraway seeds, half the oregano, soya bean oil and sea salt.

Toss together and place on a roasting tray.  Roast in a 450F preheated oven until golden brown.  Remove from the oven and cool.  In a large bowl mix the Dijon mustard and white wine vinegar.

Then slowly whisk in the olive oil.  Add the remaining oregano and caraway seeds.  Season with salt and pepper.

In a separate bowl mix the chilled roasted carrots, arugula and raisins.  Dress with the vinaigrette and divide between two plates.  Rip each of the burratas in half and top the salads with the cheese.  Serve immediately.

Courtesy Jason Parsons

Trio Of Salad Dressings

Traditional Herb Vinaigrette


1/2 cup white wine vinegar

1 1/2 cup olive oil

1 tbsp shallots, finely diced

2 tbsp chopped herbs


Simply mix all ingredients, season with salt, pepper and serve.


Tomato, Red Pepper and Basil Vinaigrette


1 1/2 cups fresh tomato tomatoes

1/2 cup red pepper

1/4 cup sliced shallot

1 clove garlic

1/2 cup fresh basil leaves

1/2 cup white wine vinegar

2 cup olive oil


Puree the tomato, red pepper, shallot and garlic.  Pass through a strainer and whisk in the white wine vinegar followed by the olive oil and then the chopped basil.  Season with salt and pepper


Roasted Garlic Dressing


3 egg yolks

1 1/2 cups olive oil

2 anchovies

1/3 cup white wine vinegar

1/3 cup water

2 cloves of roasted garlic

1 tbsp lemon juice

1 tsp Worcestershire sauce

1 tbsp Dijon mustard

1/4 cup grapeseed oil

1/2 cup parmesan cheese


In a blender mix the egg yolks, vinegar, roasted garlic, lemon juice, Worcestershire and mustard.  Then slowly add in the olive oil and water if needed.  Add the anchovies, parmesan and grape seed oil. Last season with salt and pepper.