Carrot Ribbon Salad With Ginger, Parsley, and Dates

Ingredients

• •1 pound medium carrots (about 6), preferably rainbow
• •2 tablespoons extra-virgin olive oil
• •2 tablespoons fresh lemon juice
• •1 teaspoon grated peeled fresh ginger
• •¾ teaspoon honey
• •⅛ teaspoon Kosher salt
• •⅓ cup finely chopped fresh flat-leaf parsley
• •½ cup roasted salted almonds, coarsely chopped
• •6 whole large Medjool dates
• •pitted and thinly sliced lengthwise

Cooking Instructions

1. 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 ice water until the slices curl, about 15 minutes. Drain and pat dry.

   15 min

2. 2.

   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.

   5 min

3. 3.

   Top the salad with the remaining almonds and dates and serve.

   2 min