Spring Carrot Salad
April 6, 2018
Carrot salad has always been a weeknight standard in the Hubele salad rotation. It’s a quick prep when time is limited and because it only improves with an overnight in the fridge, it makes for a welcome lunch the following day. This Heidi Swanson version however takes carrot salad to the next level and is well deserving of a place in your next dinner party menu.
2 bunches carrots, preferably local rainbow variety
Extra virgin olive oil
Fine grain sea salt
1 green chile (serrano), deveined and minced
1 lemon, zest and juice
1 cup cilantro, chopped
1 cup green pumpkin seeds (pepitas), toasted
Wash carrots and use a vegetable peeler to shave each carrot into wide ribbons.
Heat a bit of of olive oil in a skillet over medium-high heat.
Add a big pinch of salt and stir in the carrot ribbons.
Saute for only 20 seconds or so – just enough to take the raw edge and a bit of crunch off the carrots.
Quickly stir in the chiles and lemon zest.
Remove from heat and stir in the cilantro, a tablespoon or two of lemon juice and then most of the pepitas.
Taste adding more salt and/or lemon juice as needed.
Garnish with remaining pepitas.
Serves 3 hungry Hubeles or 4 dinner guests with normal appetites 🙂
Adapted from Heidi Swanson, 101 Cookbooks.
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