Rainbow Of Carrots Salad With Roasted Red Pepper Vinaigrette

Rainbow Of Carrots Salad With Roasted Red Pepper Vinaigrette
3.5 from 2 ratings
An innovative salad recipe from home and style expert, Svitlana Flom, who is also the Editor-In-Chief of Art de Fete, an informative website that offers tips and recipes to help women enrich their home entertaining style.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!
  • 3 medium multicolored carrots, peeled
  • 3/4 cup fava beans or edamame, peeled
  • 1/2 cup cherry tomatoes
  • 3 radishes
  • 2 jarred roasted red bell peppers, drained
  • 2 tablespoon fresh parsley, chopped
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/2 cup extra-virgin olive oil (fruity, not peppery)
  • salt and freshly ground black pepper
  • 1/8 teaspoon ground coriander
  • pinch of cayenne
  • 1 tablespoon finely chopped chives
  1. Using a vegetable peeler, shave the carrots lengthwise into a bowl. Set aside.
  2. Blanch the fava 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. Halve the tomatoes and thinly slice the radishes.
  4. Roughly chop the roasted bell peppers. In a food processor, combine the bell peppers, parsley, honey, and garlic. Whiz to combine. While the processor is still running, pour in the olive oil slowly, until well emulsified. Season with salt, pepper, coriander and a pinch of cayenne.
  5. In a bowl, combine the shaved carrots, radishes, and fava beans. Add 3 to 4 tablespoons of the dressing and mix until the vegetables are well coated. Adjust the seasoning if needed, sprinkle with chives and serve.