Sesame Honey Carrot Ribbon Salad Food

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

Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette image

The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.

Provided by Mindy Fox

Categories Salad Leafy Green Low Carb Low Fat Kid-Friendly Low Cal Carrot Healthy Vegan Lemon Lemon Juice Herb Grape Shallot Pistachio Parsley Small Plates

Yield 8-10 servings

Number Of Ingredients 15

Ingredients

1 large shallot, thinly sliced
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
Kosher salt
3/4 cup unsalted, shelled raw pistachios, coarsely chopped
1 tablespoon olive oil
2 teaspoons za'atar, divided
1 1/2 teaspoons honey
1/4 cup extra-virgin olive oil
4 large heads of frisée (about 1 1/2 pounds), torn into bite-sized pieces
1 pound medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler
2 cups flat-leaf parsley leaves with tender stems
1 1/2 cups green seedless grapes, quartered, divided
Flaky sea salt
Freshly ground black pepper

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.

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES

Carrot Ribbon Salad With Ginger, Parsley, and Dates image

This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.

Provided by Antoni Porowski

Categories Salad Side Appetizer Carrot Date Ginger Parsley Almond Vegetarian

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound medium carrots (about 6), preferably rainbow
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated peeled fresh ginger
¾ teaspoon honey
Kosher salt
⅓ cup finely chopped fresh flat-leaf parsley
½ cup roasted salted almonds, coarsely chopped
6 large Medjool dates, pitted and thinly sliced lengthwise

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.

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