Shaved Carrots with Charred Dates
A fresh and vibrant salad featuring thinly shaved carrots paired with charred Medjool dates and citrus, dressed in a bright citrus vinaigrette and finished with fresh tarragon. The perfect balance of sweet, tangy, and earthy flavors.
Ingredients
- •1½ lb carrots
- •1 to taste Kosher salt
- •3 large blood oranges
- •¼ cup extra-virgin olive oil
- •2 Tbsp fresh lime juice
- •2 Tbsp unseasoned rice vinegar
- •10 whole Medjool dates
- •1 to taste Tarragon leaves
Cooking Instructions
- 1.
Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.
60 min
- 2.
Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.
15 min
- 3.
Pour half of dressing over carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.
5 min
- 4.
Heat a small skillet, preferably cast iron, over medium-high. Cook dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.
10 min
- 5.
Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces and toss into carrots. Taste and season with more salt if needed. Top with tarragon.
10 min
- 6.
Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.
