When the weather is warm, a salad makes for a much better dish than something heavier like beef or grilled meats. So why not try Chef Jamie McFadden’s Caramelized Carrot Salad with Radicchio and Citrus recipe. It’s ideal for summer evenings.

8 servings

  • 1/2 cup sliced almonds
  • 2 pounds carrots, peeled and cut into 4×1/2″ sticks
  • 1/2 cup olive oil, divided
  • 2 tablespoons thyme leaves, divided
  • 4 teaspoons kosher salt, divided
  • 1/2 teaspoon crushed red pepper flakes, divided
  • 2 medium red onions, sliced into thin strips
  • 2 garlic cloves, finely grated
  • 2 tablespoons plus 1 teaspoon sherry vinegar
  • 2 tablespoons fresh orange juice
  • 2 tablespoon honey
  • 2 heads radicchio (about 11 ounces), cut chiffonade
  • 4 oranges, peeled, sliced into 1/2″ half moons/segments
  • 2 cups parsley leaves

Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes; set aside.

Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.

Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10–12 minutes.

Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.