Name: Shaved Carrots with Charred Dates
Yield: 8 servings
Ingredients: 1 1/2 lb. purple or orange carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds; Kosher salt; 3 large blood oranges or 2 small grapefruits; 1/4 cup extra-virgin olive oil; 2 Tbsp. fresh lime juice; 2 Tbsp. unseasoned rice vinegar; 10 Medjool dates; Tarragon leaves (for serving)

Coins of purple carrots in a grey stone bowl tossed with slivered dates and tarragon leaves.

Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

Recipe information

Yield
8 servings

Ingredients

1 1/2 lb. purple or orange carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds

Kosher salt

3 large blood oranges or 2 small grapefruits

1/4 cup extra-virgin olive oil

2 Tbsp. fresh lime juice

2 Tbsp. unseasoned rice vinegar

10 Medjool dates

Tarragon leaves (for serving)

Preparation

Step 1
Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.
Step 2
Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.
Step 3
Pour half of dressing over carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.
Step 4
Heat a small skillet, preferably cast iron, over medium-high. Cook dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.
Step 5
Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces and toss into carrots. Taste and season with more salt if needed. Top with tarragon.
Do Ahead
Step 6
Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.