Heirloom Carrot Salad W Dates, Almonds & Herbs Recipe

Name: Heirloom Carrot Salad W Dates, Almonds & Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 2/3 cup Olive oil; 1/3 Walnut , almond or grapeseed oil; 1/3 Sherry vinegar; 1 tablespoon date molasses, dark honey or grade bmaple syrup; 1 squeeze lemon juice; 1 shallot minced; .5 teaspoons fresh thyme leaves; 1 really small garlic clove minced; for the salad; 1 cup almonds, marcona or blanched; 1 teaspoon ground cumin; 1 teaspoon lemon juice; 1 tablespoon kosher salt; 1 tablespoon powdered sugar; 2 bunches the most beautiful carrots you can find; .5 cups slivered dates; 2 cups baby arugula; 1 cup mixed mint leaves, italian parsley, nastursium flowers (if you can find them)

Servings: persons

Vinaigrette
2/3 cup Olive oil
1/3 Walnut , almond or grapeseed oil
1/3 Sherry vinegar
1 tablespoon date molasses, dark honey or grade bmaple syrup
1 squeeze lemon juice
1 shallot minced
.5 teaspoons fresh thyme leaves
1 really small garlic clove minced
for the salad
1 cup almonds, marcona or blanched
1 teaspoon ground cumin
1 teaspoon lemon juice
1 tablespoon kosher salt
1 tablespoon powdered sugar
2 bunches the most beautiful carrots you can find
.5 cups slivered dates
2 cups baby arugula
1 cup mixed mint leaves, italian parsley, nastursium flowers (if you can find them)

1
Preheat oven to 350
2
toss almonds with cumin lemon juice & salt, put on baking sheet and toast
3
when toasted toss almonds with powdered sugar, crush almonds slightly with chef knife, they should look rustic..reserve (can be done a day ahead)
4
To make Vinaigrette...combine shallots, garlic, thyme, lemon juice, date molasses, salt & pepper, slowly whisk in oils till emulsified..taste, adjust seasoning to taste (can be done a day ahead)
5
wash carrots, peel off & discard first layer if necessary, set bowl of ice cold water in sink or on counter
6
using vegetable peeler continue to peel carrots down to the core creating ribbons, let carrot ribbons fall in to cold water to keep crisp. When all the carrots have are finished, drain and dry well (can be done a day ahead, if so keep carrots in water in fridge till ready )
7
wash & dry arugula & herbs
8
to serve: combine carrots with 2/3rd of vinaigrette, almonds & dates and toss well, (can be made about 1 hour ahead of time)..toss carrots with arugula and herbs, adjust vinaigrette amount to taste.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Vinaigrette, 2/3 cup Olive oil, 1/3 Walnut , almond or grapeseed oil, 1/3 Sherry vinegar, and more.

Yes, Heirloom Carrot Salad W Dates, Almonds & Herbs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Heirloom Carrot Salad W Dates, Almonds & Herbs

How did you like this recipe?

Frequently Asked Questions