Carrot Salad with Tahini-Lemon Dressing & Crisped Chickpeas
This crunchy, crisp, and utterly refreshing salad from Smitten Kitchen is a longtime favorite in our kitchen!
Ingredients:
1¾ cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
½ teaspoon coarse sea salt
¼ teaspoon ground cumin
1 pound carrots, peeled and coarsely grated
2 cups coarsely chopped parsley
¼ cup shelled, salted pistachios, coarsely chopped
Tahini-Lemon Dressing (see recipe)
Method:
1. Heat oven to 425°. Toss chickpeas with the tablespoon of olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. (This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas.) Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.
2. Place grated carrots in a large bowl and toss with parsley. Mix in â…” of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas and pistachios and dig in.
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Baby Beet & Carrot Salad with Herbed Crème Fraîche Dressing
This beautiful salad utilizes both the bright baby beets and tender greens.
Ingredients:
Dressing:
2 green onions, minced
1 teaspoon finely minced garlic (about 2 cloves)
1 teaspoon lemon zest plus 2 tablespoons juice
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon coarse sea salt, plus more to taste
½ cup crème fraîche
2 tablespoons minced dill
2 tablespoons minced parsley
1 pound baby beets with greens (about 1-inch thick)
1 pound slender young carrots with greens (about 1/2-inch thick)1 tablespoon extra-virgin olive oil
1 teaspoon minced parsley
Sea salt and fresh ground pepper
Method:
1. For the dressing: Whisk to combine green onion, garlic, and lemon zest and juice, onion and garlic powder, and sea salt in a small mixing bowl. Set aside to marinate for a few minutes. Fold in the crème fraîche, followed by the fresh herbs. Taste and add sea salt as needed. Cover and set in fridge to chill. Just before serving, whisk in 1 to 2 tablespoons water to thin dressing as needed.
2. Preheat oven to 425°. Trim all but ¼-inch of beet and carrot greens (reserve beet greens), and thoroughly scrub vegetables. Set unpeeled beets in a small, 2-inch-deep baking pan. Add ½ inch of cold water and cover tightly with foil. Slide into oven and roast until beets are fork-tender, 20 to 25 minutes. Uncover beets, drain hot water, and set beets aside until cool enough to handle. Slice off beet tops and remove skin under cold running water, either with fingertips or a peeler. (Skin will come off very easily.) Quarter beets and sprinkle with sea salt.
3. Halve carrots and cut on the bias into 4-inch spears. Toss with olive oil and a pinch each sea salt and pepper. Scatter on a rimmed baking sheet and slide into oven to roast alongside beets 10 to 15 minutes, or until carrots just begin to curl up and the edges turn golden.
4. While vegetables cook, rinse and dry beet greens, and arrange leaves on a serving platter. Tuck beets and carrots into the greens. Spoon on the dressing, and finish with a few twists of pepper and minced parsley. Serve immediately.
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Chickpea Salad with Cherry Tomatoes, Peppers & Feta
This simple salad comes together in minutes, and travels well for lunches or picnics!
Ingredients:
2 cups baby chickpeas
1 cup cherry tomatoes, halved
1 cup mini Bell peppers, seeded and thinly sliced
½ cup sweet Skagit onion, thinly sliced
1 tablespoon chopped fresh parsley
½ cup crumbled feta cheese
2 tablespoons fresh lemon juice
¼ cup olive oil
1 clove garlic, crushed
Sea salt and fresh ground pepper
Chopped baby red Romaine (optional)
Method:
1. Rinse and drain chickpeas. In a large bowl, combine chickpeas, cherry tomatoes, peppers, onion and fresh parsley. Season lightly with salt and pepper.
2. In small bowl, whisk together olive oil, lemon juice and crushed garlic, seasoning to taste with salt and pepper. Drizzle dressing over chickpea mixture, and top with crumbled feta cheese. Serve alone, or over a bed of Romaine lettuce drizzled lightly with additional olive oil and lemon juice.
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Cabbage, Carrot & Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.
Ingredients:
2 cups finely shredded green cabbage
2 cups coarsely grated carrots (or carrots cut into matchsticks)
1 crisp red apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives
Dressing:
¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey
Method:
1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)
2. In a large bowl, toss together the cabbage, carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.
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Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.
Ingredients:
3 cups shaved Brussels sprouts
2 cups thinly chopped Lacinato kale
1 apple, finely diced
2 small avocados (or 1 large) diced
½ cup shaved almonds
½ cup dried cranberries
Dressing:
4 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 2 small Meyer lemons
2 teaspoons pure maple syrup
Method:
1. Add salad ingredients to a large bowl.
2. Prepare dressing by mixing together mustard, olive oil, lemons, and maple syrup together with a fork until smooth.
3. Drizzle dressing over salad ingredients, and toss together until evenly coated.
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Tahini-Lemon Dressing
Nutty, creamy, and a little zippy from the lemon, this dressing is incredibly versatile.
Ingredients:
1 medium garlic clove, minced
¼ cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
2 tablespoons olive oil
Salt and red pepper flakes to taste
Method:
1. Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning (don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots).
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Spring English Pea Hummus
Bright, creamy, and kissed with spring sweetness, this English pea hummus from Chef Nicco Muratore blends tender chickpeas with fresh peas, tahini, and lemon for a vibrant twist on a classic.
Ingredients:
1 cup raw chickpeas (soaked overnight with 1 tablespoon baking soda before cooking)
2 cups English peas
1 cup tahini
¼ cup lemon juice
½ cup water
2 cloves garlic, grated on microplane
1 teaspoon ground cumin
½ cup extra virgin olive oil
Kosher salt to taste
Method:
1. Soak the chickpeas overnight in water with the baking soda. The next day, drain the water from the beans and add 3 quarts cold tap water to a pot with the beans. Bring to a boil, skim off any foam that comes to the top of the pot. Once at a boil, turn the chickpeas down to a simmer and cook until fully soft. Once cooked, strain the chickpeas and reserve 2 cups of the cooking liquid.
2. Bring a pot of water to a boil and cook the English peas for 30-45 seconds, and drain.
3. Transfer the chickpeas and peas to a food processor and add the tahini, lemon, water, garlic olive oil, salt, and cumin. Blend until smooth and season with salt. If the mixture is very thick, add some of the cooking liquid into the food processor to get to hummus consistency. Transfer into a container and cool in the fridge until serving.
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Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.
Ingredients:
1 large bunch Lacinato kale, greens removed from thick stems, washed and patted dry
1 cup slivered almonds
â…“ cup lemon juice
1½ cups olive oil
4 garlic cloves, peeled and left whole
Sea salt
Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a bowl, combine the lemon juice and 1 heaping teaspoon salt. Slowly whisk in the olive oil. Using the flat side of a knife, crush the garlic cloves and add to the dressing, setting aside to steep.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for both dressing and salt, adding more as needed. Serve within 1 hour.
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Shaved Turnip & Pea Shoot Salad with Meyer Lemon Vinaigrette
This salad celebrates the fresh flavors of spring with crisp turnips, tender pea shoots, and a zesty lemon vinaigrette.
Ingredients:
3-4 medium-sized turnips, peeled and thinly sliced
2 cups fresh pea shoots
¼ cup thinly sliced red onion
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley leaves
For the Meyer Lemon Vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons fresh Meyer lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper to taste
Method:
1. In a small bowl, whisk together the ingredients for the lemon vinaigrette – olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Set aside.
2. In a large mixing bowl, combine the thinly sliced turnips, fresh pea shoots, sliced red onion, crumbled feta cheese, chopped mint leaves, and chopped parsley.
3. Drizzle the lemon vinaigrette over the salad ingredients in the bowl. Gently toss the salad until all ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
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Cherry Tomato, Cucumber & Mint Salad
This low-maintenance salad is light and bright—perfect for a picnic!
Ingredients:
2 medium cucumbers, peeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
1 cup cherry tomatoes, halved
1 teaspoon kosher salt
½ cup crème fraîche
¼ cup minced shallots
¼ cup finely chopped mint
1 tablespoon fresh lemon juice
½ teaspoon finely grated lemon zest
Freshly ground pepper
Method:
1. In a colander set over a bowl, toss the cucumbers with the salt and let stand for 1 hour. Rinse the cucumbers and pat dry.
2. In a medium bowl, mix the crème fraîche with the shallots, mint, lemon juice and zest and a generous pinch of pepper. Add the cucumbers and tomatoes, toss to coat and refrigerate for a few hours. Stir the salad just before serving.
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