Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

salad carrot radish spring passover seed herb chive side middle eastern vegetarian pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Louisa Shafia

8 servings

Source

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

1/2 cup chopped chives

Method

Heat 1 Tbsp. 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 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. 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.