An elegant salad you’ll want to serve at dinner parties
Get a kick you don’t often get in salads by adding a chopped jalapeño to this bright and delicious mix of thinly shaved carrot ribbons and handfuls of fresh herbs.
Thinly shaved carrot ribbons and handfuls of fresh herbs make this an elegant salad you’ll want to serve at dinner parties. The avocado is a creamy contrast to the crisp carrots, a whole lemon and sumac-pickled shallots add a refreshing tartness, and a jalapeño brings a kick you don’t often get in salads. For a heartier salad, add French green lentils, chickpeas, or white beans, or double the avocado. Toss in some toasted almonds and/or serve over a bed of Lemon Tahini Sauce for extra richness.
Ingredient Note: Carrots are usually good year-round but best from late spring through late fall. If yours are very sweet, you can skip the maple syrup or use less of it.
Tip: You can also pulse the herbs, scallions, and jalapeño in a food processor until finely chopped. It’s less gorgeous but quicker.
Easy Variations: Replace the cilantro with more parsley or mint. Add chopped oranges or a thinly shaved apple or beet for a little sweetness; if fresh peas are in season, they’d be lovely here.
Shaved Carrot Salad with Pickled Shallots & Fresh Herbs
Serves 4
INGREDIENTS
- 1 large shallot, sliced as thinly as you can (a mandoline helps)
- 3 tablespoons best-quality champagne vinegar, white wine vinegar, or red wine vinegar
- 1 tablespoon sumac (for extra-bright lemony flavor; omit if you don’t have it)
- Fine sea salt and freshly ground black pepper
- 1 pound (455 g) carrots (use rainbow carrots for the prettiest presentation)
- 1 large lemon
- 1 loosely packed cup (12 to 14 g) fresh cilantro leaves and tender stems, finely chopped
- 1 cup (16 g) fresh mint leaves, finely chopped
- 3/4 loosely packed cup (9 g) fresh flat-leaf parsley leaves, finely chopped
- 6 scallions, sliced very thinly on a bias
- 1 jalapeño pepper, sliced as thinly as possible (remove membranes and seeds for mild heat)
- 1 tablespoon pure maple syrup
- 3 tablespoons best-quality extra-virgin olive oil
- 1 large avocado (or 2 small), diced or thinly sliced
METHOD
- In a small bowl, mix the shallots, vinegar, sumac, and a pinch of salt with your hands. Macerate for 15 to 30 minutes while you prep everything else.
- Using a Y-shaped vegetable peeler, peel the carrots vertically in ribbons until you get to the point where you can’t peel anymore (laying the carrot flat on a cutting board helps you get more ribbons). Save the inner pieces that can’t be ribboned to quick pickle or for snacks.
- Zest the lemon. Now, using a paring knife, peel the white pith and remaining skin; discard. Chop the peeled lemon flesh into small pieces, discarding the seeds and fibrous white membranes.
- In a serving bowl, combine the chopped lemon, lemon zest, fresh herbs, scallions, and jalapeño. Add the carrot ribbons and pickled shallots and sprinkle with a pinch or two of salt.
- In a small bowl, whisk together the maple syrup and olive oil and season with a pinch or two of salt and pepper. Drizzle on the salad and toss gently. Add the avocado and toss very gently. Taste, adding salt and pepper as needed.
This is an edited extract from Big Vegan Flavor by Nisha Vora, published by Penguin Random House (RRP $79.99).
