Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

Ingredients for Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

• 60ml olive oil, divided

• 240ml raw shelled pumpkin seeds

• 1/2 teaspoons ground cumin

• 3/4 teaspoons kosher salt, plus more

• 45ml fresh lemon juice

• 1 teaspoon honey

• 1/4 teaspoons freshly ground black pepper

• 900g carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

• 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife

• 4 cups (packed) mixed torn herbs, such as parsley, coriander, dill, mint, tarragon, and/or basil

• 1/2 cup chopped chives

Heat 1 tablespoon oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.

Whisk lemon juice, honey, pepper, and 3/4 teaspoons salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 tablespoons oil until emulsified.

Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.

Dressing can be made 5 days ahead. Chill in a resealable container.

Avvertenza

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