Moroccan carrot salads flavored with cumin and coriander have become a staple of the Jewish table. But to be honest, they’re not really my thing. I offer this dish as an alternative. Grated carrots get paired with Mediterranean ingredients like dates, fresh mint, and hazelnuts for a sweet, crunchy, lemon-kissed salad that might just become your new favorite.
Carrot Salad With Mint And Dates
Servings
4 Servings
Ingredients
- 1/2 cup/60 g raw hazelnuts
- 2 tablespoons fresh lemon juice plus more as needed
- 2 tablespoons finely chopped shallot
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pound/455 g carrots peeled
- 1/3 cup/50 g finely chopped pitted Deglet Noor dates
- 1/4 cup/10 g roughly chopped fresh mint leaves
- 3 cups/75 g baby arugula
Instructions
- Place the hazelnuts in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and lightly browned, 5 to 7 minutes. Remove from the heat and transfer to a small bowl to cool completely, then peel off the skins with your fingers and roughly chop.
- Whisk together the lemon juice, shallot, and olive oil in a small bowl, and season with salt and pepper.
- Grate the carrots on the large holes of a box grater or with a food processor fit with a shredding blade. Combine the grated carrots, toasted hazelnuts, dates, mint, and arugula in a large bowl. Drizzle with the dressing and gently toss to combine. Taste and add more lemon juice, if desired. Divide the salad among plates and serve immediately. (If not serving right away, keep the dressing and salad in separate containers; combine and toss just before serving.)
- Photography Courtesy Of: Sang An
I love updating traditional dishes.