This salad evolved from my father’s favorite road-trip snack—carrot sticks with roasted almonds, lemon juice, and salt. I’ve punched it up with fresh ginger, lots of parsley, and dates (you can almost feel the antioxidants at work!). I peel the carrots into thin ribbons so they crisp up and curl after a short soak in ice water. For even more beauty, try different colors of carrots.

　　

Ingredients

4 servings

　　1 pound medium carrots (about 6), preferably rainbow

　　2 tablespoons extra-virgin olive oil

　　2 tablespoons fresh lemon juice

　　1 teaspoon grated peeled fresh ginger

　　¾ teaspoon honey

　　Kosher salt

　　⅓ cup finely chopped fresh flat-leaf parsley

　　½ cup roasted salted almonds, coarsely chopped

　　6 large Medjool dates, pitted and thinly sliced lengthwise

　　

Step 1

Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.

　　

Step 2

In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.

　　

Step 3

Top the salad with the remaining almonds and dates and serve.

　　Tip

　　I like Y-shaped peelers because of their super-sharp blades and easy-to-grip handles. To peel fresh ginger quickly and easily, use the tip of a small spoon to scrape away the skin.

　　From Antoni in the Kitchen by Antoni Porowski with Mindy Fox. Photography © 2019 by Paul Brissman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.Buy the full book from Amazon.