TANGLED CARROT AND BROCCOLI SPROUT SALAD WITH TAHINI DRESSING
I have daydreams of owning a casual lunch spot with cases full of fresh, tasty salads and light entrees. Big white bowls would be filled with colorful seasonal salads that people could order to go or eat with a friend while enjoying a foamy cappuccino. There would be lots of exposed brick, plants, excellent coffee drinks, and servers who enjoyed being there, and we'd close on Sundays. I really can see every element of the Sprouted Kitchen Cafe in my mind-it's kind of ridiculous-but the first image that always comes to mind is the big bowls of salad. This colorful, crunchy dish, starring orange, red, and purple carrots, is something that would be served in that place. Getting out of the rut of thinking that salads must be made out of greens exclusively, this carrotfocused recipe makes an excellent side to sandwiches. You could make it an entree by doubling the amount of lentils and adding some sturdy greens to fill it out. I have a sprout man at my farmers' market, and I know that some stores carry broccoli sprouts. If they are hard to come by where you are, you could use mache, a very tender green, in its place. Try to find carrots that are on the larger side; they are easier to shave into strips.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the lentils in a pot with the water and bring to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook, uncovered, until the lentils are tender, 15 to 20 minutes, adding water if the liquid has evaporated and the lentils are still tough. Drain the lentils and set aside to cool.
- Using a vegetable peeler, peel the carrots. Rest the bottom of one of the peeled carrots on a cutting board. Starting at the skinny tip of the carrot, press firmly down the length of the carrot with the vegetable peeler to create thin shavings. Repeat with the remaining carrots. (If you prefer, you can use a mandoline instead.) Add the shaved carrots to a mixing bowl along with the broccoli sprouts and onion.
- To make the dressing, in a separate small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, salt, and pepper. Add the water, 1 tablespoon at a time, until you reach the consistency of a basic vinaigrette.
- Add the dressing to the bowl with the vegetables and toss to coat. Add the lentils and half of the pistachios and toss again. Sprinkle the remaining pistachios on top and serve immediately.
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Rose Abdulhafidh
[email protected]This salad is a great way to use up leftover carrots and broccoli sprouts. It's also a great way to get your kids to eat their vegetables.
Md Ajej
[email protected]I'm not a huge fan of carrots, but I really enjoyed this salad. The broccoli sprouts and tahini dressing really helped to balance out the flavor of the carrots.
Pury Rty
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very versatile - you can add other vegetables, nuts, or seeds to suit your taste.
Nadun Nethsara
[email protected]I love the combination of flavors in this salad. The carrots and broccoli sprouts are a great contrast to the creamy tahini dressing.
Shahnawaz Khan Changwani baloch
[email protected]This salad is a great make-ahead lunch. It's also perfect for picnics or potlucks.
Sadeen alrwalh
[email protected]I found the instructions for the dressing to be a bit confusing. I ended up having to add more water to get it to the right consistency.
Sandy Sandy
[email protected]This salad is a great way to use up leftover carrots and broccoli sprouts. It's also a great way to get your kids to eat their vegetables.
Junaid Ahmad Ahmad
[email protected]I'm not a huge fan of carrots, but I really enjoyed this salad. The broccoli sprouts and tahini dressing really helped to balance out the flavor of the carrots.
Farhiyo Hersi
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very versatile - you can add other vegetables, nuts, or seeds to suit your taste.
Sarwat Habib
[email protected]I love the combination of flavors in this salad. The carrots and broccoli sprouts are a great contrast to the creamy tahini dressing.
Chenoa Thomas
[email protected]This salad is a great make-ahead lunch. It's also perfect for picnics or potlucks.
JOJO Coudie
[email protected]I found the instructions for the dressing to be a bit confusing. I ended up having to add more water to get it to the right consistency.
Mduduzi Sambo
[email protected]This salad is a great way to use up leftover carrots and broccoli sprouts. It's also a great way to get your kids to eat their vegetables.
Mustapha Mohammed Abubakar
[email protected]I'm not a huge fan of carrots, but I really enjoyed this salad. The broccoli sprouts and tahini dressing really helped to balance out the flavor of the carrots.
Bubu Bär
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very versatile - you can add other vegetables, nuts, or seeds to suit your taste.
lillian ruhling
[email protected]I found the dressing to be a bit too tangy for my taste, but everything else was great. I'll definitely be making this salad again, but I'll use a different dressing.
Rohith Gunda
[email protected]This salad is so refreshing and flavorful! The tahini dressing is the perfect complement to the carrots and broccoli sprouts.
Mahamudul nokib Mahamudul nokib
[email protected]I loved the simplicity of this salad. It came together in just a few minutes and was a great way to use up some leftover carrots and broccoli sprouts.
mim tamima
[email protected]This salad was a hit at my last dinner party! The combination of tangy carrots, crunchy broccoli sprouts, and creamy tahini dressing was a winner. I'll definitely be making this again.