Harvest of the Month

Blood Oranges
Blood oranges

Shaved Carrots with Charred Dates and Blood Orange Dressing


  • 1½ lb. purple or orange carrots
  • 3 large blood oranges or 2 small grapefruits
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. unseasoned rice vinegar
  • 10 Medjool dates
  • Tarragon leaves (for serving)
  • Salt to taste


Rinse and thinly slice carrots into rounds. Place in salad bowl. Cut, peel and section orange segments. Place segments in a medium bowl and set aside. Squeeze juice from the leftover cores (you want 2 Tbsp.; discard or drink any extra). Discard cores.

Whisk oil, lime juice, and vinegar into orange juice; season with salt. Pour half of dressing over carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside. Heat a small skillet, over medium-high. Cook dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.

Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces; add to carrots along with reserved orange segments and toss to combine. Taste and season with more salt if needed. Top with tarragon. Do Ahead: Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.

Preparation Time: 15 minutes

Serves 8

Recipe Source: BonAppetit.com