Why This Recipe Works

Finely chopping carrots in the food processor, instead of grating them by hand, produced a delicately crunchy, light-textured base for our carrot salad. The food processor broke down the carrots in seconds, and we saved even more time by not peeling the carrots; scrubbing them was sufficient, and the skins contributed a subtle but pleasant bitterness. We added bulk and contrasting flavor to the carrots with lots of fresh mint (chopped by hand to avoid overprocessing the leaves in the food processor), pomegranate seeds, and toasted pistachios. A bright dressing bound it all together.

Before You Begin

We prefer the convenience and the hint of bitterness that leaving the carrots unpeeled lends to this salad; just be sure to scrub the carrots well before using them.

Instructions

Pulse pistachios in food processor until coarsely chopped, 10 to 12 pulses; transfer to small bowl. Whisk oil, lemon juice, honey, 1 teaspoon salt, ½ teaspoon pepper, paprika, and cayenne in large bowl until combined. Process carrots in now-empty processor until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed. Transfer carrots to bowl with dressing; add ½ cup pomegranate seeds, mint, and half of pistachios and toss to combine. Season with salt to taste. Transfer to serving platter, sprinkle with remaining pomegranate seeds and pistachios, and serve.