Grilled Carrot Salad

Carrots come in so many different colors.  As the summer season yields more and more incredible produce.  It is easy to get in a rut with fun ways to serve these vegetables.  Below is an INCREDIBLE Carrot salad recipe.  It is a multi step endeavor but when you sit down to eat this salad, you will be in love.  Enjoy!

1 lb carrots (local if possible), peeled and cut in half width wise and in half lengthwise for thicker pieces
1 Cup plus 1 TB BBQ rub
2 TB thin sliced radishes
¼ cup toasted pecans
Yogurt Herb Sauce
2 TB Dill leaves, left on stem
¼ cup of salt
1 Lemon
1 TB olive oil
 
 
BBQ Rub
½ cup brown sugar
½ cup salt
4 TB smoked paprika
1 TB ground black pepper
1 TB onion powder
1 TB garlic Powder
½ TB celery salt
1 TB cayenne
1 TB cumin
 
Herb Yogurt Sauce
1 cup plain greek yogurt
1 TB chopped chives
1 TB chopped parsley
½ TB chopped dill
1 TB lemon juice
¼ cup buttermilk
Salt and Pepper to taste
 
Directions:  BBQ Rub:  Mix all ingredients in a bowl.  Reserve in air tight container. 
Herb Yogurt Sauce:  Mix all ingredients in a bowl, let chill for 2 hours, serve.  Makes a great vegetable dip as well.
In a large pot, bring two gallons of water, 1 cup of bbq rub and ¼ cup of salt to a boil.  Add carrots and cook for 3 minutes.  Drain and let cool for a few minutes.  In a bowl, toss carrots with 1 TB of bbq rub and 1 TB olive oil.  Heat grill to medium high, turning to char each side.  Remove from heat, arrange on plates, drizzle lemon juice over carrots on each plate, drizzle herb sauce over carrots, top with pecans, radishes and dill.  Serve hot or let chill.