Moroccan Rainbow Carrot Salad
1 pound peeled rainbow carrots
2 tablespoons Meyer lemon juice
1 tablespoon lemon zest
1 teaspoon sugar
1 medium garlic clove, grated on Microplane® grater
1/3 cup extra virgin olive oil
1 teaspoon salt
Pinch of freshly ground black pepper
1/4 cup pomegranate seeds
1/4 cup chopped roasted pistachios
1/4 cup chopped fresh parsley
Using vegetable peeler, shave each carrot lengthwise into long, thin strips. Place carrot shavings in medium bowl with ice water for 10 minutes; this helps carrots curl. Drain well and pat dry. In Mason jar or bowl, combine Meyer lemon juice, lemon zest, sugar, garlic, olive oil, salt and pepper. Shake or stir well to combine.
Place shaved carrots into serving bowl, top with pomegranate seeds, pistachios and parsley. Toss with Meyer lemon dressing and serve.
Source: Frieda’s, Inc.