Hi, this is Leah Koenig from leahkoenig.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt, Masbia will include a collection of 50 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts!
Carrot Salad with Mint and Date
Ingredients:
- ½ cup raw hazelnuts
- 2 Tablespoons freshly squeezed lemon juice, or more as needed
- 2 Tablespoons finely chopped shallot
- 2 Tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 pound carrots (about 8 small), peeled
- 1 cup finely chopped pitted dates
- ¼ cup roughly chopped fresh mint leaves
- 3 cups baby arugula
Preparation:
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 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.
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