Name: Carrot Salad with Yogurt and Coriander
Yield: 6 Servings
Ingredients: 1 cup walnut halves; 1 tablespoon grapeseed or vegetable oil; 2 teaspoons sugar; Kosher salt and freshly ground black pepper; ½ cup whole or 2% Greek yogurt; 2 tablespoons Sherry vinegar; 1 teaspoon honey; ¼ teaspoon ground coriander; 1 pound small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline; 6 medium radishes, cut into thin wedges; 2 scallions, thinly sliced on a sharp diagonal

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Evan and Sarah Rich of San Francisco's Rich Table shock the carrots in ice water after shaving to give them a wavy shape and slightly soften their crunch.

Recipe notes