Carrot & Date Salad
We could all use a salad about now.
I love spicy crisp carrots in any season, but they are a welcome addition in the winter months when nothing much is growing.
This carrot date salad has some Mediterranean flavors, maybe because of the dates and aleppo pepper. It's from Eden Grinshspan's new book Eating out Loud.
The recipe calls for 2 bunches of carrots, julienned, so make sure you have a lot of time to do this......
I hand julienned 5 large carrots and it took me 30 minutes with my mad knife skills.
After that, it's smooth sailing.
You just chop some dates and walnuts, add in some shaved red onion and all that's left is the dressing, which is a snap.
This is best made 6 hours before, so the raw onion and raw garlic mellow out, otherwise you might get heartburn (like me!).
Here's the recipe, adapted from here: