Roasted carrot and radicchio salad from Food52 by Max Sussman and Eli Sussman

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Notes about this recipe

  • Barb_N on March 03, 2021

    This was just the side dish I was looking for to use a bunch of carrots (as I had bought a second bunch already) to accompany roast chicken with all white root vegetables. I subbed endive for radicchio and added baby arugula. Instead of macerated figs I used a fig balsamic syrup from a couple of Christmases ago, needing using. This was very well balanced and much more exciting than just roast carrots.

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