Roasted-carrot salads aren’t anything new, but I definitely amped mine up.
You can be endlessly inventive with vegetable stacks, discovering your own favorite combinations. You want to cut the vegetables about 1/2 inch thick, and then layer twice—any higher than that and your stack is likely to topple.
The success of this salad recipe relies heavily on cutting (sawing) the ingredients into equal-size pieces as well as using equal amounts of each. The ingredients should be sliced to the same thickness.
When Paul Newman and I agreed to open Dressing Room, one of his first requests was that there always be a really good chopped salad on the menu. He loved an array of flavors and textures in each bite. This version is seasonal, fresh and delicious.
This is the perfect salad for a casual lunch with friends because it comes together in a few minutes and most of the elements can be prepared up to a day before. It’s also ideal for winter since all of the ingredients are available year-round.