Middle Eastern-Style Carrot Salad
Makes 6-8 Servings
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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.