Smothered in tangy, herb dressing, this salad will be your new year-round favorite. I roasted the carrots in the air fryer– my go to– but you can roast them in the oven (just baste with a bit of vegetable broth).
6 rainbow carrots, peeled with the ends trimmed
1/4 cup vegetable broth
3 cups romaine lettuce, chopped
2 quarter tomatoes
3 scallions, sliced
1 scallion, minced
1/4 cup tahini
the juice of two lemons
2 garlic cloves, minced
1/2 bunch fresh dill, minced
1/2 bunch of fresh basil, minced
1 tablespoon Dijon mustard
fresh ground black pepper, to taste
- Line the air fryer basket with parchment paper. Place the carrots inside. Set the air fryer to 375 and roast the carrots for 30 minutes, turning once, and basting with the vegetable broth.
- Make the dressing by combining the minced scallion, basil, dill, lemon juice, mustard, garlic, tahini, and black pepper.
- Put half the lettuce, a tomato, a sliced scallion, and half the carrots on each plate, and drizzle with dressing.