Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.
Recipe information
Yield
8 servings
Ingredients
1½
3
¼
2
2
10
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Preparation
Step 1
Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.
Step 2
Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl; set aside. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.
Step 3
Pour half of dressing over carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.
Step 4
Heat a small skillet, preferably cast iron, over medium-high. Cook dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.
Step 5
Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces; add to carrots along with reserved oranges and toss to combine. Taste and season with more salt if needed. Top with tarragon.
Step 6
Do Ahead: Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.