Grilled Carrot Salad





Fennel Bulb

Heirloom Tomatoes

ONLY if they are in season! You’ll hear more tomato ranting in the future – don’t push me.

Strawberries or Other Seasonal Fruit

Hulled and cut in half length-wise

Carrots with greens still attached

Small carrots are going to be the most tender. These are purple carrots, but any good ones will do. Peeled, greens cut off to just a small amount left on top.

TIP: Peel the remaining stem just like you peeled the rest of the carrot. This will remove the “dirty” part and will expose the tender edible part of the stem. Side note – the entire stem is edible. Start rethinking what food is and you’ll be endlessly impressed.

Finishes – shaved almonds, pepitas, feta cheese or goat cheese.

Go with what you have on hand or what looks good at the store. Definitely add crunch somehow.

Whole Grain Mustard

Red Wine Vinegar

Salt & Pepper

Olive Oil




Get yourself an inexpensive mandolin for precise slicing and a lot of it. You can pick up one at Target for under $20. I’m not a big tool person, but a mandolin is key. Think onions, apples, celery, and radishes. Save your fingers and use the guard.

Measuring Cup with Spout

Pot of Boiling Water

Bowl of Ice Water

Platter for Salad



  1. Blanch carrots in lightly-salted boiling water for 5 minutes. Shock in a bowl of ice water. This step can be done ahead of time.
  2. Heat up grill to medium-high heat.
  3. Shave fennel to medium thickness with mandolin.
  4. Create the salad without mixing up. Layer arugula, shaved fennel, and tomatoes.
    TIP: Reserve about 1/4 of the arugula. If you accidentally overdress the salad, you can add this portion back in.
  5. Season carrots and strawberries with olive oil, salt and pepper. (Yes, even the strawberries.)
  6. Grill carrots until roasty. About 3 minutes before carrots are finished,  grill strawberries or other seasonal fruit. You are aiming for grill marks and a bit of char, but they should still keep their shape and not be too soft.
  7. Make dressing (steps below).
  8. Layer strawberries on salad with carrots on top. Dress salad by pouring about half the dressing all over. You can always add more.
  9. Top with finishers.
  10. Mix salad as you are serving.

Schneider House Dressing

  1. Add one part vinegar to measuring cup
  2. Add one part whole mustard to same
  3. Add S&P keeping in mind how you’ve already seasoned the grilled goods
  4. Whisk in 2 parts Olive oil


Enjoy along side burgers or sausages. You could even mix in farro or quinoa to make it a stand-alone vegetarian dish.


Because you want to eat your veggies without fussing in the kitchen too much. You have some tomatoes from the garden to use up, but you’re a bit caprese-d out. (I’m not sure that is possible, but hey everyone has their limit.) Or, you just need an excuse to buy those gorgeous rainbow heirloom carrots you’ve been eyeing at the market.

This salad can and SHOULD be adapted to the seasons. No salad works if the ingredients are sub-par. Think apples and pears in the fall, berries in the summer, and dried fruits or citrus in the winter. Skip the tomatoes if they aren’t going to be sweet and ripe and delicious. If you have to pare this salad down to three ingredients because that’s all you have, then keep it simple and don’t f*** around.

We hope you enjoy this as much as we do!

We showed you ours, now show us yours. Tag your sexy sustenance @properlyforked   OR   #properly forked20170805_140543
Recipe created and tested in Properly Forked kitchen.





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