This simple salad would be a beautiful and festive addition to any holiday table. It’s a rustic yet sophisticated dish that could be served as an appetizer or a side, and is delicious at any temperature.
Carrot salads are typical in Moroccan and Mediterranean cuisines, and often contain raisins. As a twist, I used slivered Medjool dates, which also play off of the carrots’ natural sweetness. A sherry vinaigrette with shallots rounds out the dish.
Roasted Rainbow Carrots with Dates & Sherry Vinaigrette
serves 4 as a side
3 bunches rainbow carrots, peeled, scrubbed, halved lengthwise if very thick (cut into equal-sized pieces)
6 dates, slivered
2 tblsp sherry vinegar
1 tblsp lemon juice
1/2 shallot, finely minced
4 tblsp extra virgin olive oil
coarse salt and pepper
Italian parsley for garnish
1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss the carrots with 1 tblsp of olive oil and season with salt and pepper. Roast the carrots until tender but not mushy, about 20 to 25 minutes.
2. In the meantime, make the vinaigrette. Whisk together the sherry vinegar, lemon and shallot, and in a slow steady stream, the remaining 3 tblsp of olive oil. Season with salt and pepper.
3. After removing the carrots from the oven, let cool slightly. Toss with the dates and the vinaigrette. Before serving, garnish with parsley leaves.