Jim Franco
Yield
Makes 4 servings

My inspiration for this salad comes from early spring trips to the farmers market. What I put in the salad depends on what the farmers are selling, but this is my favorite combination. Fresh-roasted baby golden beets would also be a good addition. Prep: 25 minutes, Cook: 8 minutes.

How to Make It

Step 1

Blanch carrots in a large pot of salted boiling water 2 minutes or just until tender and bright orange. Remove from water immediately with a slotted spoon, and place in ice-cold water to stop the cooking process. Let carrots cool completely; remove from water, and let drain.

Step 2

Preheat grill to medium-high heat.

Step 3

Combine onions, olive oil, sea salt, and pepper in a medium bowl; toss to coat. Grill onions, turning frequently, 6 minutes or until slightly charred. Remove from heat, and set aside to cool.

Step 4

Arrange lettuce leaves on a large platter or individual serving plates, and top with carrots and grilled onions. Drizzle with Green Pea Vinaigrette, and top with fresh herb leaves.

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