Carrot & Date Salad
I love spicy crisp carrots in any season, but they are a welcome addition in the winter months when nothing much is growing.
I hand julienned 5 large carrots and it took me 30 minutes with my mad knife skills.
After that, it's smooth sailing.
Here's the recipe, adapted from here:
2 bunches of medium sized carrots (around 12), washed, peeled
4 dates, roughly chopped
1/2 cup walnuts, crushed
1 small red onion, finely sliced (I used only half, that's plenty)
for the dressing:
1 small garlic clove, finely grated
1 lemon zest and juiced
1/2 tsp Aleppo plus extra to sprinkle on top
1 tbsp honey
¼ cup olive oil
1 tsp salt
¼ tsp black pepper
Julienne your carrots (a pain).....you want nice small matchsticks, so look up on google the best method. You need a sharp knife and good wrist action. ;) Place the carrots in a bowl with the chopped dates and chopped walnuts.
Shave the half red onion on a mandolin and add to the bowl.
Whisk the dressing and pour over the salad and combine until everything is coated with the dressing. Let the salad marinate about 4 hours on the counter before serving.
I think cilantro would be an excellent garnish, but I only had parsley.
This was refreshing and healthy, and even Mr. Snacks gobbled it up.
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