© Sang An
Carrot salad with mint and dates
A sweet and crunchy twist on Moroccan carrot salads
Moroccan carrot salads flavoured with cumin and coriander have become a staple of the Jewish table. This dish is an alternative. Grated carrots get paired with Mediterranean ingredients like dates, fresh mint and hazelnuts for a sweet, crunchy, lemon-kissed salad that might become your new favourite.
½ c. (125 ml) raw hazelnuts
2 tbsp. (30 ml) fresh lemon juice, plus more as needed
2 tbsp. (30 ml) finely chopped shallot
2 tbsp. (30 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper
1 lb. (455 g) carrots, peeled (about 7 medium carrots)
1/3 c. (80 ml) finely chopped pitted deglet noor dates
¼ c. (60 ml) roughly chopped fresh mint leaves
2.5 oz. (75 g) baby arugula (about 3 c./750 ml)
Place the hazelnuts in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and lightly browned, 5 to 7 minutes. Remove from the heat and transfer to a small bowl to cool completely, then peel off the skins with your fingers and roughly chop.
Whisk together the lemon juice, shallot and olive oil in a small bowl, and season with salt and pepper.
Grate the carrots on the large holes of a box grater or with a food processor fit with a shredding blade. Combine the grated carrots, toasted hazelnuts, dates, mint and arugula in a large bowl. Drizzle with the dressing and gently toss to combine. Taste and add more lemon juice, if desired.
Divide the salad among plates and serve immediately. (If not serving right away, keep the dressing and salad in separate containers; combine and toss just before serving.) Serves 4 to 6.
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