This salad beautifully highlights all of the fresh, delicate herbs of the season – choose whatever combination suits your palate! Carrots and radish provide wonderful crunch and a lovely balance of naturally sweet and earthy flavors.
Serves 8
Recipe adapted from www.epicurious.com
Ingredients
- ¼ cup extra virgin olive oil, divided
- 1 cup raw shelled pumpkin seeds
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt, plus more
- 3 Tablespoons fresh lemon juice
- 1 teaspoon honey
- ¼ 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
- ½ 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.