Persian Carrot and Radish Salad

I find myself craving brightness as soon as the sun shines with more regularly and so I sought out this salad with clean flavors and the crunch which makes vegetables, in my mind, worth their weight, well, on the grocery store scale.

Secretly I have craved having my own thin slicing device, but when I held it in my hands, wielding the power to make the shaved cucumbers of my dreams, it was a little daunting. The blade was scarily sharp and I doubted whether the radishes would live up to my standards. In a situation which so rarely happens in my life outside the kitchen, I was pleasantly surprised by the truth in advertising about how quickly and neatly the mandolin/ier worked.

After getting over my wonder about my razor thin radishes, I decided would make this salad again. Unfortunately, I did not precisely measure the oil in the dressing and I reprimanded myself, inside my insides, because the dressing was a little on the oily side. I would probably add more lemon juice and some powered garlic to the dressing as well, but it was successfully crunchy and even dressed, stayed crunchy overnight! Two pleasant surprises in two days! Be still my infrequently pleased heart!

INGREDIENTS  1/4 cup olive oil, divided  1 cup raw shelled pumpkin seeds  1/2 teaspoon ground cumin  3/4 teaspoon kosher salt, plus more  3 tablespoons fresh lemon juice  1 teaspoon honey  1/4 teaspoon freshly ground black pepper  2 pounds 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, cilantro, dill, mint, tarragon, and/or basil

INGREDIENTS

1/4 cup olive oil, divided

1 cup raw shelled pumpkin seeds

1/2 teaspoon ground cumin

3/4 teaspoon kosher salt, plus more

3 tablespoons fresh lemon juice

1 teaspoon honey

1/4 teaspoon freshly ground black pepper

2 pounds 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, cilantro, dill, mint, tarragon, and/or basil

Using your mandolin (I had to buy a hand mandolin fo this recipe), thinly slice your radishes.

Using your mandolin (I had to buy a hand mandolin fo this recipe), thinly slice your radishes.

Using your vegetable peeler, peel the carrots into thin ribbons.  In another bowl, mix the dressing by combining the honey, salt, pepper, lemon juice and oil.  After mixing the dressing, toast the pepitas in a medium skillet by adding il, adding the seeds and covering in cumin.  Add the dressing and diced scallions. Then roughly chop your cilantro after removing the leaves from the stems and add to the salad. Mix the salad throughly and then serve covered in a sprinkling of the toasted cumin pepitas.

Using your vegetable peeler, peel the carrots into thin ribbons.

In another bowl, mix the dressing by combining the honey, salt, pepper, lemon juice and oil.

After mixing the dressing, toast the pepitas in a medium skillet by adding il, adding the seeds and covering in cumin.

Add the dressing and diced scallions. Then roughly chop your cilantro after removing the leaves from the stems and add to the salad. Mix the salad throughly and then serve covered in a sprinkling of the toasted cumin pepitas.