Carrot Ribbon Salad with Almond Skordalia

Close-up of carrot ribbons tossed in oxymelo honey-vinegar dressing with almond skordalia.

Carrot Ribbon Salad with Almond Skordalia

This carrot ribbon salad is a Greek twist on the viral carrot salad — silky carrot ribbons tossed in a sweet-tangy oxymelo (honey-vinegar) dressing and finished with a creamy almond skordalia made with roasted garlics. Fresh, crunchy, and beautiful.

Course Salad

Cuisine Greek

Prep Time 25

Cook Time 45

Servings

Calories 398kcal

Author by Jenny Skrapaliori Graves

Equipment

vegetable peeler

Ingredients

For The Almond Skordalia Pesto

½ cup blanched almonds (70g)
5-6 cloves roasted garlic (about 1 small head)
1 slice stale white bread, soaked and squeezed dry
1 tablespoon red wine vinegar
¼ cup extra-virgin olive oil (60ml)
3-4 tablespoons hot water
sea salt

For The Oxymelo Dressing

2 tablespoons red wine vinegar
2 tablespoons Greek honey
3 tablespoons extra-virgin Greek olive oil
Pinch of sea salt

For The Salad

6 large carrots
2 tablespoons pine nuts, toasted
flaky sea salt for finishing
extra-virgin olive oil for drizzling

Instructions

ROAST THE GARLIC: Preheat oven to 400°F (200°C). Wrap unpeeled garlic cloves in foil with a drizzle of olive oil. Roast for 45 minutes until soft and golden. Cool and squeeze out the cloves. (Can be done up to a week ahead.)
SOAK THE ALMONDS: Place blanched almonds in a bowl and cover with hot water. Let soak for 20 minutes. Drain.
SOAK THE BREAD: In a separate bowl, soak the bread in water until soft. Squeeze out excess water.
MAKE THE SKORDALIA PESTO: In a food processor, combine the roasted garlic, drained almonds, squeezed bread, vinegar, hot water, and a pinch of salt. Blend until smooth. With the motor running, slowly drizzle in the olive oil. Add carrot top greens and pulse until you get a creamy, green, pesto-like consistency. Adjust salt, vinegar, and consistency (add water to thin if needed).
MAKE THE OXYMELO DRESSING: Whisk together the red wine vinegar and honey until dissolved. Slowly whisk in the olive oil. Season with a pinch of salt.
PREPARE THE CARROT RIBBONS: Wash and peel the carrots. Lay each carrot flat and use a vegetable peeler to shave into long, thin ribbons. Place in a large bowl.
ASSEMBLE: Pour the oxymelo dressing over the carrot ribbons and toss gently. Let sit for 5-10 minutes. Spoon the almond skordalia over the top or serve alongside. Scatter toasted pine nuts over everything, then finish with a drizzle of olive oil, flaky sea salt, and fresh herbs if desired.

Notes

The skordalia keeps in the fridge for 3-4 days; the dressing keeps for up to a week. For best texture, assemble just before serving.
For gluten-free: skip the bread and add 2 extra tablespoons of almonds. -
Roast extra garlic while you're at it — it keeps in olive oil in the fridge for days.

Nutrition