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4 to 6
servingsEasy
By Lukas Volger
Published 2021
This is a sweet fall salad, in which roasted carrots become nearly candied and then are pushed even further in that direction by pairing with dates and oranges. A bracing vinaigrette plus crunchy, quenching fennel, and earthy chickpeas prevents the salad from becoming cloying. Different colored carrots make this salad even more striking, and when I buy fresh, juicy organic ones, I never bother to peel them. It’s a good “make ahead” salad in that it keeps well when transported to picnics and
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