Carrot Salad With Cumin & Date Vinaigrette
Carrot Salad with Cumin & Date Vinaigrette
By Chadwick Boyd
PHOTO BY CHRISTINA PETERS
Spin Carrots Into Ribbons for a Gorgeous Salad
This salad is guaranteed to bring a smile to your guests' faces. The big, bright pop of color on the table beckons spring and “com’n get happy!”
I have made this salad a variety of ways over the years. I wrote about it last spring in the Atlanta Journal-Constitution. In that story, I highlight how important using a scalpel-quality vegetable peeler is for this recipe.
I like to use rainbow carrots to get streaks of purple and yellow peeking through the orange ribbons on the plate. If you can't find them at the grocery store or market, traditional orange is fine, just try to buy some with green tops attached. Carrot tops are delicious to eat—a bit like parsley—and they finish off this salad beautifully.
The date dressing complements the natural sweetness of the carrots. Soak the dates in hot water to soften them before adding them to the food processor so they'll they blend smoothly. Earthy, woodsy toasted cumin is a natural pairing with root veggies and the sweet dates. I like to serve this salad on a cake stand for an even more dramatic presentation. This salad is definitely worthy of a pedestal.
Chadwick’s Checklist
What you need to know before you cook.
- Soak the dates in hot water to soften them before adding them to the food processor – they whip up more smoothly.
- Prepare a bowl of ice water. The carrot ribbons curl in it during soaking.
- You'll need to save the carrot greens for garnish.
- A sharp veggie peeler is crucial for creating delicate carrot ribbons.
SERVING SIZE: 6-8 PREP TIME: 15 minutes TOTAL TIME: 15 minutes
Ingredients
10 pitted dates
1 bunch medium carrots with green tops, washed (5-6 carrots)
2 teaspoons cumin seeds
1½ teaspoons grainy mustard
2 tablespoons apple cider vinegar
¼ cup orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
¾ teaspoon freshly cracked black pepper
Directions
Place the dates in a small bowl and cover with just enough hot water. Let steep.
Fill a large mixing bowl with ice water.
Cut the tops off the carrots and roughly chop the top parts of the greens into 2 tablespoons. Reserve the chopped pieces to finish the salad. Discard the rest or save for a vegetable stock or carrot top pesto.
Using a sharp vegetable peeler, shave the carrots into ribbons. Place into the ice water.
In a small sauce pan on medium heat, toast the cumin seeds until they are fragrant, about 5 minutes. Place in a small dish and set aside.
Drain the water from the dates and place into a food processor for blender with mustard, vinegar and orange juice. Cover and pulse until nearly smooth, about 45 seconds-1 minute (the dates will be just a bit chunky). Add the olive oil, salt and pepper and pulse again until fully combined.
Transfer the carrots to a clean kitchen towel and blot dry. Place in a mixing bowl. Add the cumin seeds and two-thirds of the dressing. Toss. Place the dressed carrots on a platter or cake stand. Sprinkle the carrot tops on top. Season with sea salt and more freshly cracked black pepper. Serve with a bit of the dressing on the side.
Serve.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Don't have patience for ribbons? Shred the carrots on the widest holes of your box grater for a tasty slaw.
- This dressing is also delicious on roasted carrots.
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