Lemon Date Carrot Salad
I’m crazy about carrot salads for a lot of reasons, a big one being that I often don’t have salad greens in my fridge, but I always have carrots. I think this is especially pretty with a mix of colors, but use whatever carrots you have on hand. This salad is tangy from the vinaigrette and preserved lemons, and sweet from the dates and carrots, which concentrate their flavors when they are roasted or grilled. The herbs add a ton of freshness to the mix, but if you don’t have all three, just use one or two — don’t worry! Ditto for the za’atar; don’t stress if you don’t have any for the dressing. The salad will still taste great, and everything will be fine! I think this dish is best warm or at room temperature. It’s particularly good for big dinners or potlucks when you want to be able to make something in advance.
Makes 4 servings
1 pound carrots, peeled and halved lengthwise
2 tbsp olive oil
Kosher salt and pepper as needed
1/2 cup chopped dates
1/2 preserved lemon, chopped
1 cup chopped parsley
1 cup chopped cilantro
1/2 cup chopped mint
1 cup pistachios, gently smashed
Vinaigrette:
Juice of 1 lemon
Juice of 1 orange
2 tsp honey
2 tbsp za’atar
pinch of kosher salt
½ cup extra virgin olive oil
Heat your oven to 375 degrees F or grill to medium-high. Toss the carrots with olive oil and season with salt and pepper. If you are roasting them, place them on a sheet pan cut-side down and roast for 15-20 minutes, until they are cooked but not soft, and barely browned. If you are grilling them, place the carrots directly on the grill grate cut-side down, and grill for 10 minutes, until they are cooked but not soft, and barely browned. However you cook the carrots, turn them halfway through cooking.
While the carrots are cooking, make the vinaigrette: Combine the lemon juice, orange juice, honey, za’atar, salt and olive oil in a bowl or jar, and whisk or shake until combined.
Transfer the carrots to a cutting board and let cool slightly. Cut them into 1-inch pieces and place them in a large bowl. Toss the carrots with dates, preserved lemon, parsley, cilantro, mint, and pistachios, then toss the mixture with the vinaigrette and serve.