Shaved Carrots With Charred Dates Recipes

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SHAVED CARROTS WITH CHARRED DATES



Shaved Carrots with Charred Dates image

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

Yield 8 servings

Number Of Ingredients 8

1 1/2 lb. purple or orange carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds
Kosher salt
3 large blood oranges or 2 small grapefruits
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. unseasoned rice vinegar
10 Medjool dates
Tarragon leaves (for serving)

Steps:

  • Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.
  • Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.
  • Pour half of dressing over carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.
  • Heat a small skillet, preferably cast iron, over medium-high. Cook dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.
  • Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces and toss into carrots. Taste and season with more salt if needed. Top with tarragon.
  • Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.

CARROT, DATE AND FETA SALAD



Carrot, Date and Feta Salad image

Packed with antioxidants, carrots add crunch and natural sweetness to this dish. Low in calories and fat, this salad gets better as it sits and it doubles as a crunchy, fresh topper for a turkey sandwich.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 medium carrots
2 tablespoons roughly chopped fresh cilantro
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
Kosher salt
Juice of 1 lime
1/4 cup crumbled feta cheese
2 tablespoons chopped toasted almonds
2 tablespoons finely chopped dates

Steps:

  • Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
  • Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.

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2018-10-16 Step 2. Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large …
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  • Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.
  • Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl; set aside. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.
  • Pour half of dressing over carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.
  • Heat a small skillet, preferably cast iron, over medium-high. Cook dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.

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  • Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.
  • Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl; set aside. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.
  • Pour half of dressing over carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.
  • Heat a small skillet, preferably cast iron, over medium-high. Cook dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.

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