½ teaspoon smoked paprika ½ teaspoon onion powder Salt and pepper to taste 3 cups arugula, washed and stems removed 1 cup chopped radicchio (optional) 2 tablespoons capers 1/4 cup chopped ...

And for the diehards, the salad proves that when it comes to carrots, more is more. • Joe Yonan is the author of “Mastering the Art of Plant-Based Cooking” (Ten Speed Press, 2024).

Stir well. Pour the dressing over the drained vegetables. Cover and cool the carrot salad completely. Chop the basil leaves and sprinkle them on top just prior to serving the cold salad.

Classic, no-fuss methods are great to have in your back pocket, like boiling carrots in salted water for 8 to 10 minutes and mixing with melted butter, or roasting them tossed in olive oil, salt ...

Sea salt, pepper 1 avocado, peeled and cut into chunks 2 ounces Persian cucumbers, sliced thin 1 ounce sheep’s milk feta, divided use 2 sprigs fresh dill, divided use 1 pinch sesame seeds ...

Carrots are as appealing raw as they are cooked and that may be their greatest glory. Just shred them into a salad and you get color, texture, vibrancy. Turn them into a salad and you get much more.

The lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic and a touch of cayenne. But the recipe is versatile.

Add the cooked carrots to the onion, followed by the sugar, garlic, chile, onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon. 3. Remove from the heat.