“I’ve made this beautiful fresh carrot salad that I like to make at home for my family. I julienne carrots and serve it with an aleppo citrus vinaigrette, some dates, red onion and crushed walnut.” — Eden Grinshpan
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for the salad:
2 bunches of medium sized carrots- around 12, washed, peeled
4 dates, roughly chopped
1/2 cup walnut crushed
1 small red onion, finely sliced
for the dressing:
1 small garlic clove, finely grated
1 lemon zest and juiced
1/2 tsp Aleppo plus extra to sprinkle on top
1 tbls honey
¼ cup olive oil
1 tsp salt
¼ tsp black pepper
- Using a mandolin, slice the red onion. Slice and Julien the carrots. Chop the dates and add everything into a large salad bowl. Sprinkle the walnuts on top.
- Mix all of the dressing ingredients into a small bowl, and then drizzle over the salad. Enjoy!
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