cookware
- food processor
- large bowl
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
nuts