Rainbow of Carrots Salad with Roasted Red Pepper Vinaigrette

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Rainbow of Carrots Salad with Roasted Red Pepper Vinaigrette

Give yourself a healthy boost of energy by incorporating vegetarian dishes like this Rainbow of Carrots Salad with Roasted Red Pepper Vinaigrette into your diet. Crisp and sweet carrots are an excellent source of dietary fiber, antioxidants and minerals which help to keep your digestive system healthy, eyes bright and skin radiant. They come in a variety of colors, from the classic deep orange to purple, pink, red, white and yellow. In this salad, a sweet and spicy roasted bell pepper vinaigrette blends with the crunchy carrot ribbons, tender fava beans, sweet cherry tomatoes and paper-thin radishes in this superbly refreshing and health-giving salad. Slice, dice, dress and enjoy!

RadishesFava beans

Ingredients: multicolored carrots, radishes, cherry tomatoes, fava beans,chives, jarred roasted red bell peppers, parsley, garlic, honey, extra-virgin olive oil (fruity), coriander, cayenne, salt and freshly ground black pepper.

CarrotsPeeled carrot

Peel the carrots.

Shaving carrots

Using a vegetable peeler, shave the carrots lengthwise into a bowl. Set aside.

Peeling fava beans

Fava beans: Blanch the beans for 1 minute then plunge them into ice water. Once cool enough to handle, using your thumbs release the beans from pale skin that surrounds the them. Set aside.

Sliced radishes

Using a mandoline slicer or a thin sharp knife, thinly slice the  radishes.

Shaved carrots, radishes

Add thinly sliced radishes to the bowl of carrots.

Cherry tomatoes

Cut cherry tomatoes in half and add to the carrots.

Roasted bell pepper dressingRoasted bell pepper dressing

Make the dressing: Roughly chop roasted bell peppers. In a food processor, combine bell peppers, parsley, garlic and honey. Whiz to combine, while the processor is still running, pour in olive oil slowly, until well emulsified. Season with salt, pepper, coriander and a pinch of cayenne.

Carrot salad

Make the salad: In a bowl, combine shaved carrots, radishes, and fava beans. Add 3-4 tablespoons of the dressing and mix until the vegetables are well coated.

Chopped chives

Adjust the seasoning if needed, sprinkle with chives and serve.

Rainbow of Carrots Salad with Roasted Red Pepper Vinaigrette

 

Bon Appétit!
Svitlana

Rainbow of Carrots Salad with Roasted Red Pepper Vinaigrette

recipe details

Serves 6

Ingredients

For the salad

  • 3 medium size multicolored carrots, peeled
  • 3 radishes, thinly sliced
  • ½ cup cherry tomatoes, cut in half
  • ¾ cup fava beans or edamame, peeled
  • 1 tablespoon chives, finely chopped

For the vinaigrette

  • 2 jarred roasted red bell peppers, drained
  • 2 tablespoons parsley, chopped
  • 1 garlic clove, minced
  • 1 tablespoon honey
  • ½ cup extra-virgin olive oil (fruity, not peppery)
  • 1/8 teaspoon grounded coriander
  • Pinch of cayenne
  • Salt and freshly ground black pepper

Directions

  1. Carrots: Using a vegetable peeler, shave the carrots lengthwise into a bowl. Set aside.
  2. Fava beans: Blanch the beans for 1 minute then plunge them into ice water. Once cool enough to handle, using your thumbs release the beans from pale skin that surrounds the beans. Set aside.
  3. Make the dressing: Roughly chop roasted bell peppers. In a food processor, combine bell peppers, parsley, garlic and honey. Whiz to combine, while the processor is still running, pour in olive oil slowly, until well emulsified. Season with salt, pepper, coriander and a pinch of cayenne.
  4. Make the salad: In a bowl, combine shaved carrots, radishes, and fava beans. Add 3-4 tablespoons of the dressing and mix until the vegetables are well coated. Adjust the seasoning if needed, sprinkle with chives and serve.

 

share your thoughts

3 thoughts on “Rainbow of Carrots Salad with Roasted Red Pepper Vinaigrette”

    1. Hi Judy, thank you for your comment and welcome to Art de Fete. I’m in a healthy kick these days:))) and this carrot salad is one of my recent recipes to share on the blog. If you can’t find purple carrots, just use the orange variety, they taste almost the same! Bon appetit!

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