Rainbow Carrot Ribbon Salad Food

FRISéE AND CARROT RIBBON SALAD WITH ZA'ATAR-LEMON VINAIGRETTE

Steps:

• Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
• Meanwhile, toast pistachios, 1 Tbsp. olive oil, and 1 tsp. za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 tsp. kosher salt. Transfer to a small bowl; let cool and set aside.
• Add honey and 1 tsp. za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.
• Place frisée, carrots, parsley, 3/4 cup grapes, and half of the pistachios in a large bowl and drizzle with vinaigrette. Gently toss until frisée is evenly dressed; season with sea salt and pepper. Top with remaining pistachios and 3/4 cup grapes.

VEGGIE RIBBON SALAD

Steps:

• Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
• Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
• Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

SPICE-ROASTED RAINBOW CARROT SALAD WITH HERBED YOGURT DRESSING

Steps:

• Combine the carrots, 3 tablespoons of the olive oil, ginger, salt, coffee and coriander in a large bowl and toss to coat the carrots thoroughly. Spread in a single layer on an aluminum foil-lined baking sheet, being sure not to crowd them.
• Roast until the carrots are tender and browned around the edges, about 25 minutes, tossing halfway through. Remove from the oven and cool slightly on the baking sheet.
• Whisk together the lime zest and juice and the remaining 3 tablespoons olive oil in a large bowl. Add the carrots and toss to coat with the dressing.
• Spread the Herbed Yogurt Dressing onto the base of a serving platter. Arrange the carrots on top of the yogurt and sprinkle with the almonds and tender carrot tops. Serve immediately.
• Combine the yogurt, chives, dill, salt and hot sauce in a bowl and mix well. Cover and refrigerate until you're ready to serve. Makes 1 cup.

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES

Steps:

• Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
• In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
• Top the salad with the remaining almonds and dates and serve.