Source: Shape

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Credit: Victor Protasio

Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. In a large bowl, whisk together oil, lemon juice, 1/4 tsp. paprika, and the sumac and cumin. Season with salt and pepper.

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  • Add the carrots to the boiling water, and boil until tender, about 5 min. Drain well, and toss the warm carrots in the bowl with the dressing. Let cool slightly.

  • Meanwhile, brush a large plate lightly with oil. Heat a medium skillet over medium-high. Add walnuts, and cook, stirring, until lightly toasted and fragrant, about 4 min. Pour in the honey, and continue to cook, stirring, until walnuts are coated and slightly darker in color, 1 min.

  • Remove the skillet from the heat, and stir in the remaining 3/4 tsp. paprika. Immediately scrape walnuts onto the prepared plate, and season with salt. Stir to coat, and spread in an even layer. Let cool.

  • In a food processor, pulse the crème fraîche with the cilantro and garlic. Season with salt and pepper, then spread onto the bottom of a large serving bowl.

  • Toss the chard into the bowl with the carrots and dressing. Season with salt and pepper. Throw in a handful of the cooled walnuts, and toss to distribute evenly. Pile the salad on top of the crème fraîche on the serving platter, and scatter remaining walnuts over top.

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Recipe by Laura Rege.

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