Middle Eastern-Style Carrot Salad

Middle Eastern-Style Carrot Salad

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Middle Eastern-Style Carrot Salad

Makes 6-8 Servings
wine WINE PAIRING
Alsace Pinot Gris Wine

This colorful, complex salad blends crisp, sweet raw carrots blended with spices, bright parsley, soft, chewy dates and bitter wilted radicchio.

INGREDIENTS
  • 1lb Carrots
  • 2 tbsp Honey Wine Vinegar
  • 5 Medjool Dates, Pitted
  • ¼ cup + 3 tbsp Olive Oil
  • 1/8 cup minced Shallot
  • 3 cups chopped Radicchio
  • 1 pinch of Salt
  • 1/8 tsp Cinnamon
  • 1/8 tsp Spanish Paprika
  • ¼ tsp Cumin Seeds
  • ½ cup minced Flat Leaf Parsley
  • Juice of ½ a Lemon
  • 1 heaping teaspoon Fine Sea Salt
  • 1 tsp Honey (we used Creamy Cypress Honey)
  • ¼ tsp Ancho Chile Powder
  • Garnish
  • Outer Radicchio Leaves
  • 1 Lemon Disk
  • Optional: Chopped Pistachios

DIRECTIONS

1

Peel the carrots and grate them using a food processor or box grater (standard cheese grate).
2

Heat a cast iron skillet over medium-high heat. Add the 3 tablespoons of olive oil, minced shallot and pinch of salt. Saute the shallot for a minute.
3

Add the radicchio, cinnamon, cumin, chile powder, honey, and paprika. Saute, stirring, until the radicchio wilts and starts to caramelize.
4

Cut the medjool dates into quarters and cut the quarters in half into eighths. Add them to the radicchio.
5

When the radicchio has broken down, add it to the grated carrots in a large bowl. Stir to combine.
6

Add the parsley, lemon juice, honey wine vinegar, and sea salt.
7

Layer the outer radicchio leaves in a bowl, put the salad on top of them. Garnish with the lemon wheel and (if desired) chopped pistachios.
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