cook's illustrated processed carrot salad

added by
prep: 20 min
6 servings
ingredients
all
1/4 cup extra-virgin olive oil
1 tbsp honey
3 tbsp lemon juice
1/2 tsp smoked paprika
1 pinch cayenne pepper
salt
to taste
1/2 tsp pepper
1 lb carrots
bunched with tops on, organic, scrubbed well with skin-on, cut into 1-inch pieces
3/4 cup pistachios
1/2 cup pomegranate seeds
1/2 cup mint
minced
1 tsp salt
1/2 cup pomegranate seeds
cookware
This recipe is a refreshing take on carrot salad. The texture is satisfying and the paprika gives it a delicious smokiness. Since the food processor does most of the heavy lifting, this salad is pretty easy to make.
1
Pulse the pistachios 10-12 times until coarsely chopped. Transfer into a small bowl.
2
In a large bowl, whisk the oil, honey, lemon juice, salt, pepper, paprika, and cayenne.
3
Process the carrots in the empty food processor for 10-20 seconds until finely chopped. Scrape down the sides of the bowl as needed. Transfer the carrots to the large bowl containing the dressing.
4
Add half the pistachios, pomegranate seeds, and mint to the salad and toss to combine. Season with salt if needed.
5
Transfer the salad to serving dish and top with the rest of the pistachios and pomegranate seeds.
source: January-February 2018 issue of Cook's Illustrated

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