This hearty salad—and several others in this website—demonstrates our fondness for mixing roasted and fresh ingredients. Here,
the roasted carrots contribute a concentrated earthy sweetness, Broccolini
provides green, mineral notes, and the romaine delivers refreshing, watery
crunch. The nutty, tangy, spicy dressing buoys and unifies the roasted and
fresh components. If your Broccolini stems are thick, you may want to peel
them. Honestly, though, we rarely bother.
-1 lb [455g] carrots, peeled and cut into even
2-in-by-1/2-in [5-cm-by-12-mm] sticks
-2 Tbsp extra-virgin olive oil
-Kosher salt
-Freshly ground black pepper
-8 oz [230 g] Broccolini, trimmed and cut into 2-in [5-cm] pieces
-8 cups [230 g] loosely packed torn romaine leaves
-4 medium green onions, trimmed, whites thinly sliced and greens sliced on the
bias into 1-in [2.5-cm] lengths
-1 recipe Tahini, Lemon, and Harissa Dressing
-2 cups [200 g] shredded rotisserie chicken
Adjust an oven rack to the center position and preheat the
oven to 400°F [200°C]. Line a rimmed baking sheet with aluminum foil. In a
large bowl, toss the carrots with 1 Tbsp of the olive oil and tsp salt and
season with pepper. Spread the carrots in a single layer on the pre-pared
baking sheet, cover tightly with foil, and roast for 10 minutes.
Meanwhile, in the same bowl, toss the Broccolini with the
remaining 1 Tbsp olive oil and tsp salt and season with pepper. Uncover the
roasted carrots, toss, and arrange them over half the baking sheet. Add the
Broccolini to the empty half of the sheet (do not cover) and roast until the
carrots are browned and tender and the Broccolini is tender,10 to 15 minutes.
Let cool to room temperature.
In the same bowl, combine the romaine, green onion green
parts, and about half the dressing; season with salt and pepper and toss to
coat well. Taste and adjust the seasoning with additional salt and pepper, if
necessary, and spread on a serving platter to form a bed for the carrot
mixture. In the same bowl, toss the roasted carrots, Broccolini, chicken, and
most of the green onion white parts with the remaining dressing to coat.
Arrange the carrot mixture over the salad, sprinkle with the remaining green
onion white parts and serve immediately.
