Carrot Ribbon Salad With Ginger, Parsley, and Dates

Name: Carrot Ribbon Salad With Ginger, Parsley, and Dates
Yield: 4 servings
Ingredients: 1 1 pound medium carrots (about 6), preferably rainbow; 1 2 tablespoons extra-virgin olive oil; 1 2 tablespoons fresh lemon juice; 1 1 teaspoon grated peeled fresh ginger; 1 ¾ teaspoon honey; 1 Kosher salt; 1 ⅓ cup finely chopped fresh flat-leaf parsley; 1 ½ cup roasted salted almonds, coarsely chopped; 1 6 large Medjool dates; 1 pitted and thinly sliced lengthwise

From the kitchen of Carly

Thin ribbons of sweet carrot curl in an ice bath before tossing with bright lemon, warming ginger, and chewy dates. Parsley and toasted almonds add texture and depth. A salad that feels light yet satisfying, pulling natural sweetness from the vegetables themselves.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound medium carrots (about 6), preferably rainbow
12 tablespoons extra-virgin olive oil
12 tablespoons fresh lemon juice
11 teaspoon grated peeled fresh ginger
1¾ teaspoon honey
1Kosher salt
1⅓ cup finely chopped fresh flat-leaf parsley
1½ cup roasted salted almonds, coarsely chopped
16 large Medjool dates
1pitted and thinly sliced lengthwise

Instructions

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 ice water until the slices curl, about 15 minutes. Drain and pat dry.
In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon 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.