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Shaved Carrots with Charred Dates

Recipe by Jo From Second Helping

  • 1 bunch (approx. 8) purple carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds
  • Good quality salt
  • 2 blood oranges
  • ¼ cup extra-virgin olive oil
  • 2 tblsp fresh lime juice
  • 2 tblsp unseasoned rice vinegar
  • 8 Medjool dates
  • Tarragon leaves (for serving)
  1. If you don’t have a mandoline, do yourself a favour and get one. They are indispensable in the kitchen and one of my most used utensils. They make dishes like this a breeze. 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.
  2. Meanwhile, cut peel and white pith from oranges. Working your way around, cut out each section of citrus flesh form the core. Cut each section into large pieces and place in a medium bowl; set aside. Squeeze cores over a small bowl to extract any juice. You want 2 tablespoons, discard (or drink!) any extra. Whisk oil, lime juice, and vinegar into orange juice; season with salt.
  3. Pour half of dressing over carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.
  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.
  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; add to carrots along with reserved oranges and toss to combine. Taste and season with more salt if needed. Top with tarragon.

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