cook's illustrated processed carrot salad

1/4 cup extra-virgin olive oil
1 tbsp honey
3 tbsp lemon juice
1/2 tsp smoked paprika
1 pinch cayenne pepper
to taste
1/2 tsp pepper
1 lb carrots
bunched with tops on, organic, scrubbed well with skin-on, cut into 1-inch pieces
3/4 cup pistachios
1/2 cup pomegranate seeds
1/2 cup mint
1 tsp salt
1/2 cup pomegranate seeds
  • food processor
  • large bowl
This recipe is a refreshing take on carrot salad. The texture is satisfying and the paprika gives it a delicious smokiness. Since the food processor does most of the heavy lifting, this salad is pretty easy to make.
Pulse the pistachios 10-12 times until coarsely chopped. Transfer into a small bowl.
In a large bowl, whisk the oil, honey, lemon juice, salt, pepper, paprika, and cayenne.
Process the carrots in the empty food processor for 10-20 seconds until finely chopped. Scrape down the sides of the bowl as needed. Transfer the carrots to the large bowl containing the dressing.
Add half the pistachios, pomegranate seeds, and mint to the salad and toss to combine. Season with salt if needed.
Transfer the salad to serving dish and top with the rest of the pistachios and pomegranate seeds.
source: January-February 2018 issue of Cook's Illustrated