- 1 bunch of carrots, tops still attached
- Olive oil
- Kosher salt
- 2 tablespoons red wine vinegar
- 2 tablespoons minced shallot
- 2 anchovies packed in oil, minced (or 1 tablespoon anchovy paste)
- 1 teaspoon Dijon mustard
- Black pepper and allspice berries blend
Preheat oven to 375 degrees
Separate carrots from their tops. Wash both. Give the greens a shake and then roll them up in a clean kitchen towel to dry. Cut the carrots in half, lengthwise. Toss them with 2 tablespoons olive oil. Sprinkle liberally with kosher salt. Place in hot oven to roast until tender and slightly caramelized (12-15 minutes).
While the carrots roast, chop some of the carrot tops to get ¼ cup. Reserve the remainder for another use (like making a pesto or salsa verde).
Combine shallots and vinegar in a small bowl. Let sit for 5 minutes. In a large wooden salad bowl, mash anchovies with a fork until they form a paste. Whisk in mustard, vinegar and shallots. Drizzle in the ¼ cup olive oil while whisking to create an emulsion. Add salt and black pepper/allspice berry mix to taste.
Add roasted carrots and chopped carrot tops. Gently toss to coat the carrots. Serve warm.