Shaved Carrot and Sugar Snap Pea Salad
Showcasing sugar snap peas and multicolored rainbow carrots, this spring-fresh salad will make a welcome addition to your table at Easter and other festive gatherings. The vinaigrette includes sumac for an extra hit of lemony tang, while tahini lends a nutty undertone. A mandoline will help you make uniform ribbons from the rainbow carrots, but if you don’t have one, you can use a vegetable peeler instead.
Ingredients
- 4 large rainbow carrots, peeled and thinly shaved
- 1/2 lb. (250 g) sugar snap peas, blanched and halved lengthwise
- 3 heads Little Gem lettuce, halved lengthwise
- 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
- Grated zest of 1 lemon
For the sumac-tahini vinaigrette:
- 2 Tbs. fresh lemon juice
- 2 Tbs. tahini
- 2 Tbs. extra-virgin olive oil
- 2 tsp. sumac
- Kosher salt and freshly ground pepper
For serving:
- 3 Tbs. tahini
- Fresh basil leaves for garnish
Directions
In a large bowl, toss together the carrots, snap peas and lettuce. Add the parsley and lemon zest and toss again.
To make the vinaigrette, in a small bowl, whisk together the lemon juice, tahini, olive oil and sumac. Season to taste with salt and pepper. Drizzle the vinaigrette over the salad and toss to coat.
Spread the 3 Tbs. tahini on the bottom of a serving bowl or platter. Arrange the salad on top, garnish with basil leaves and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
