Carrot Ribbon Salad

Ingredients

· 450g medium carrots (about 6), preferably rainbow

· 2 tbsp. extra virgin olive oil

· 2 tbsp. fresh lemon juice

· 1 tsp peeled and grated fresh ginger

· 3/4 tsp honey

· sea salt

· 10g finely chopped fresh flat-leaf parsley

· 70g roasted salted almonds, coarsely chopped

· 6 large Medjool dates, stoned and thinly sliced lengthways

 

Steps

1) Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of iced water until the slices curl, about 15 minutes. Drain and pat dry. 

2) In a large salad bowl, whisk together the oil, lemon juice, ginger, honey and 1/8 tsp salt. Add the carrots, parsley, half the almonds and half the dates and toss to
combine. Adjust the salt to taste. Top the salad with the remaining almonds and dates and serve.

TIPS: I like Y-shaped peelers because of their super-sharp blades and easy-to-grip handles. To peel fresh ginger easily and quickly, use the tip of a small spoon to scrape away the skin.

 

From: Antoni in the Kitchen

By: Antoni Porowski with Mindy Fox