Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich Passover meal, and while some seeds are not eaten on Passover, pumpkin seeds are okay, since a pumpkin is not a legume.
- Serves 8
- Active Time
- 30 minutes
- Total Time
- 30 minutes
- 1/4 cup olive oil, divided
- 1 cup raw shelled pumpkin seeds
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt, plus more
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/4 teaspoon freshly ground black pepper
- 2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
- 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
- 4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
- 1/2 cup chopped chives
- Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.
- Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
- Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
- Do Ahead
- Dressing can be made 5 days ahead. Chill in a resealable container.