Carrot Salad With Yogurt Ghee and Barberry Dressing Recipe
Ingredients
- 8 medium carrots (about 12 1/2 ounces; 350g)
- 1/4 bunch fresh dill (1/2 ounce; 14g), divided
- 1/2 cup distilled white vinegar (4 ounces; 113g)
- 1/4 cup sugar (1.8 ounces; 50g)
- 2 tablespoons (24g) kosher salt, plus more for seasoning
- 1 tablespoon (15g) ghee or butter
- 1 cinnamon stick
- 1 bay leaf
- 1 whole star anise
- 2 tablespoons (10g) barberries (see note)
- 1/3 cup whole-milk Greek yogurt (2 1/2 ounces; 70g)
- Freshly ground black pepper
Instructions
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