This salad was inspired by one I used to get regularly from a now defunct restaurant called Rabbit, which served lightly-dressed field greens on a dollop of pesto with grilled carrots on top. I made a more simplified version but I was pleasantly surprised by how well it captured the taste of the original. Oh, and the ribs! B made these for my parents a few weeks ago and they were so good, I begged him to make them again (not that he needed much prodding). I’m really not much of a rib person, but these babies (zing!) are magical.
Spring Salad with Grilled Carrots
For the dressing:
1 handful fresh basil (around 15-20 leaves)
10 leaves flat leaf parsley
tarragon leaves from around 6 stems
2 cloves garlic
1 lemon, zested and juiced
2/3 cup olive oil
1/3 cup white balsamic vinegar (or white wine vinegar)
salt and freshly ground pepper
For the salad:
1 bag of mixed spring lettuce
1 cucumber, sliced
4 green onions, sliced
6 large carrots, sliced lengthwise and halved crosswise
Toss carrots with olive oil, salt, and pepper and cook over a hot grill until slightly charred and tender. Set aside to cool.
In a food processor, roughly chop all of the dry ingredients for the dressing. With processor running, slowly pour in olive oil and balsamic vinegar until all ingredients are well-puréed.
Combine all salad ingredients in a bowl. Pour over dressing, toss, and let stand for about 5 minutes before serving.
B’s Babyback Ribs
1/2 cup raw sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons New Mexico chile powder
1 teaspoon lemon pepper
1 tablespoon paprika
1 tablespoon sea salt
1 tablespoon celery salt
1 tablespoon black pepper
2 racks of baby back pork ribs
In a bowl, combine all of the dry ingredients for the rub.
Do your best to remove the membrane from the back of the rib racks with a knife (this might be done already). Liberally apply rub to both sides of the ribs (at least 2 tablespoons per side, per rack). Let sit and come up to room temperature for about an hour.
Cook on hot grill, bone-side down first, turning once, about 6-8 minutes per side until lightly charred, but not burnt, and have a nice red hue. Let stand 10 minutes.
Slice ribs between the bones with a sharp knife and serve. Enjoy!