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Shaved Carrot Salad with Poppy Seeds and Parsley (Zanahorias Dulces)

Shaved Carrot Salad with Poppy Seeds and Parsley (Zanahorias Dulces)

By Courtney HillAugust 5, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

This colorful, eye-catching salad is our version of one that we sampled in Buenos Aires at a tapas stall that reflects Spain’s lingering influence in Argentina. The flavors are salty, sweet and tangy, with nutty notes from toasted poppy seeds and grassiness from fresh parsley. Chef Diego Fernandez of De Lucía Tapas at the Mercado San Telmo showed us how the dressing ingredients are heated briefly in a skillet, then the carrot shavings added and cooked just until barely tender. We further simplified by microwaving the carrots—they cooked faster and more evenly. A sharp Y-style vegetable peeler works well for shaving the carrots into ribbons, but you also can use a mandoline. Either way, choose large, thick carrots—not the slender variety sold in bunches—because they're easier to shave. And stop shaving once you reach the fibrous cores. Carrots vary in sweetness, so you may need to add a little extra sugar, lemon juice and/or salt at the end to find just the right flavor balance.

Tip

Don't overcook the carrots in the microwave. The ribbons should be wilted but still have texture; they shouldn't be completely tender and limp. And be sure to let the carrots stand for 15 minutes after dressing to absorb the flavors.

Ingredients
  • 4​ or 5

    large carrots (about 1½ pounds), peeled

  • Kosher salt

  • ​1

    tablespoon poppy seeds

  • ¼

    cup extra-virgin olive oil

  • 2

    medium garlic cloves, smashed and peeled

  • 2

    star anise pods

  • ¼

    cup lemon juice, plus more as needed

  • 1

    teaspoon white sugar, plus more as needed

  • ½

    cup lightly packed fresh flat-leaf parsley, torn if large

Step 1

Use a Y-style peeler or a mandoline to shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores. Place the ribbons in a large, microwave-safe bowl and toss with ½ teaspoon salt. Cover and microwave on high until wilted but still crisp-tender, 3 to 5 minutes, stirring once halfway through; set aside, uncovered, leaving any liquid in the bowl.

Step 2

In a small saucepan over medium, toast the poppy seeds, stirring often, until fragrant and slightly darker in color, about 2 minutes. Transfer to a small bowl. In the same saucepan over medium, heat the oil, garlic and star anise, stirring occasionally, until the garlic begins to brown at the edges, 1 to 2 minutes. Reduce to low, add the lemon juice and sugar, then whisk until the sugar dissolves. Bring to a simmer and cook, whisking occasionally, for 3 minutes. Remove and discard the garlic and star anise.

Step 3

Pour the warm dressing over the carrots and toss. Let stand for 15 minutes. Add the poppy seeds and parsley, then toss again. Taste and season with additional salt, lemon juice and/or sugar, then transfer to a serving dish.

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