Charred Dates and Carrots
PREP TIME: 20 MINUTES
COOK TIME: 2/5 MINUTES
7 cups colored carrots sliced very thin (can use a mandoline)
2 Medium Grapefruits
1/2 cup Extra Virgin Olive Oil (EVOO)
1 large lime- juiced
1 Tbsp unseasoned rice vinegar
17 Large Medjool Dates-pitted whole
Fresh Tarragon leaves
After the carrots are sliced put into a large bowl and cover with a generous amount of fresh ground sea salt. Toss and set aside.
Peel and section off grapefruits. Squeeze with your hands to produce juice from the fruit. Drain juice into separate bowl. Add in EVOO, lime juice and vinegar. Whisk until all ingredients are well combined. Set aside.
Heat up a large cast iron or non stick pan. Add dates and stir until charring occurs on the surface. Let cool and chop into large 1/2 inch pieces or smaller.
Mix all ingredients together and sprinkle with the fresh tarragon leaves.
The dish can be made up to one day in advance (add tarragon when you serve the dish).
Recipe adapted from Bon Appetite