This salad evolved from my dad’s favourite road-trip snack: carrot sticks with roasted almonds, lemon juice and salt. I’ve punched it up with fresh ginger, parsley and dates. I peel the carrots into thin ribbons so they crisp up and curl after a short soak in iced water.
450g medium carrots (about 6), preferably rainbow
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp peeled and grated fresh ginger
3/4 tsp honey
10g finely chopped fresh flat-leaf parsley
70g roasted salted almonds, coarsely chopped
6 large Medjool dates, stoned and thinly sliced lengthways
1. 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 iced water until the slices curl, about 15 minutes. Drain and pat dry.
2. In a large salad bowl, whisk together the oil, lemon juice, ginger, honey and ⅛ tsp 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.
TIPS I like Y-shaped peelers because of their super-sharp blades and easy-to-grip handles. To peel fresh ginger easily and quickly, use the tip of a small spoon to scrape away the skin.
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