Marinated Spiced Carrot Salad

Marinated Spiced Carrot Salad

Serves:6-8 servings

Prep time:24 hours 30 mins

Total time:24 hours 30 mins

Note: We used a spiralizer to cut the carrots, beets and jicama but that is totally optional. A potato peeler works just as well and in fact, that is how we had this served to us. (We were just dying to try our new gadget.) Also note that this salad is best if it marinates for a day or two. The carrots soften up a bit and absorb some of the marinade. Finally, as long as you end up with 1 ½ pounds of peeled vegetables, it doesn’t matter what combination you use. You could use all regular carrots and it would still taste great, just not as colorful.

Ingredients

• ¾ pound carrots (the commonly found orange variety)
• ½ pound yellow beets or purple carrots
• ¼ pound jicama or other hard fresh vegetable, or simply increase the amount carrots
• 1 whole navel orange
• ½ cup currants
• ¼ cup golden raisins
• ⅓ cup shelled pistachios
• ¼ cup whole almonds
• ¾ cup orange juice
• ¼ cup brown sugar
• 1 ½ tablespoons honey
• ½ teaspoon cinnamon
• ⅛ teaspoon ground cardamom
• Pinch of dry ginger

Instructions

1. Start with a large bowl to place the salad ingredients after they are prepped.
2. Using a spiralizer or carrot peeler, prepare carrots, beets and jicama and add to the bowl.
3. Peel orange and cut into half sized segments, removing as much pith and seeds as possible and add to the bowl.
4. Add currants, raisins and pistachios to the bowl.
5. Crush almonds in mini food processor or chop by hand and add to the bowl.
6. Add orange juice, brown sugar, honey, cinnamon, cardamom and ground ginger.
7. Stir and seal in a container mixing around now and then while it marinates. Marinate for 24-48 hours before serving. (Strain excess juice if necessary before serving.)

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Autumn Salad

Notes: Up to 1 day ahead, rinse lettuce and radicchio, separate the leaves, and drain. Wrap leaves in a towel, enclose in a plastic bag, and chill to crisp.

Yield:

Makes 8 servings

Ingredients

1/2 cup hazelnuts

4 Satsuma tangerines (1 1/3 lb. total) 

6 Medjool dates (1/4 lb. total)

1 tablespoon lemon juice 

1 tablespoon extra-virgin olive oil 

5 cups lightly packed 3-inch pieces rinsed and crisped butter lettuce (see notes)

3 cups lightly packed 3-inch pieces rinsed and crisped radicchio

Salt and pepper 

Preparation

1. Put hazelnuts in an 8- or 9-inch pan. Bake in a 350° oven until golden beneath skins, 12 to 15 minutes. Pour onto a towel; let cool. Rub nuts in towel to remove loose skins. Lift nuts from towel and reserve; discard skins.

2. Grate 1/2 teaspoon peel from 1 tangerine. Cut tangerine in half and ream 1/4 cup juice; use another tangerine if necessary. Put peel and juice in a wide, shallow bowl. Peel remaining tangerines. Pull each apart into halves. Cut halves crosswise into 1/4-inch-thick slices. Add to bowl. Pit dates and quarter lengthwise. Add dates, lemon juice, and olive oil to bowl.

3. Add lettuce and radicchio to bowl, mix, and add salt and pepper to taste. Sprinkle with hazelnuts.

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