Rainbow Of Carrots Salad With Roasted Red Pepper Vinaigrette
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 medium multicolored carrots, peeled
  • 3/4 cup fava beans or edamame, peeled
  • 1/2 cup cherry tomatoes
  • 3 radishes
  • 2 jarred roasted red bell peppers, drained
  • 2 tablespoon fresh parsley, chopped
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/2 cup extra-virgin olive oil (fruity, not peppery)
  • salt and freshly ground black pepper
  • 1/8 teaspoon ground coriander
  • pinch of cayenne
  • 1 tablespoon finely chopped chives
Directions
  1. Using a vegetable peeler, shave the carrots lengthwise into a bowl. Set aside.
  2. Blanch the fava beans for 1 minute then plunge them into ice water. Once cool enough to handle, using your thumbs release the beans from pale skin that surrounds the beans. Set aside.
  3. Halve the tomatoes and thinly slice the radishes.
  4. Roughly chop the roasted bell peppers. In a food processor, combine the bell peppers, parsley, honey, and garlic. Whiz to combine. While the processor is still running, pour in the olive oil slowly, until well emulsified. Season with salt, pepper, coriander and a pinch of cayenne.
  5. In a bowl, combine the shaved carrots, radishes, and fava beans. Add 3 to 4 tablespoons of the dressing and mix until the vegetables are well coated. Adjust the seasoning if needed, sprinkle with chives and serve.