Smashed Carrot and Date Salad

Carla Hall
Servings: 4
15 to 30 min

The perfect side dish!

  • Ingredients
  • step-by-step directions
Smashed Carrot and Date Salad
  • 2 bunches young carrots (peeled, tops in tact)
  • 1 orange (halved widthwise)
  • 1 lemon (halved widthwise)
  • 2/3 cup olive oil (divided)
  • 1/4 cup dates (pitted, roughly chopped)
  • water (to thin out)
  • 1 tablespoon champagne vinegar
  • 1 shallot (peeled, finely diced)
  • 1/4 cup parsley (leaves only)
  • 2 tablespoons sesame seeds (lightly toasted)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat a grill or grill pan to medium-high heat.
  • Drizzle the carrots with 2-3 tablespoons of olive oil, season with salt and pepper and place on the grill. Drizzle the cut side of the orange and lemon with 1-2 tablespoons of olive oil and place, cut side down on the grill. Allow carrots to cook, flipping once, until charred and tender, about 8-10 minutes. Allow citrus to cook until charred, about 5-6 minutes. Remove the citrus from the grill and squeeze the juices into a medium bowl and set aside. Remove the carrots from the grill and using the bottom of a glass, gently smash the flesh of the carrots and set aside.
  • In the bowl of a food processor fitted with blade attachment, add the dates and pulse until slightly chunky. Add 1-2 tablespoons of water to thin out and pulse to combine. Remove puree to the bowl with grilled citrus juices and whisk to combine. Stir in the champagne vinegar and shallot and slowly drizzle in the remaining olive oil, whisking continuously until emulsified. Season with salt and pepper to taste.
  • To serve, spoon the date vinaigrette over the carrots, garnish with parsley leaves and toasted sesame seeds, and enjoy!
  • Tip: Save any leftover date puree to sweeten a smoothie!
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