Chopped Carrot Salad with Fennel, Orange, and Hazelnuts
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 chives (chopped by hand to avoid overprocessing them in the food processor), toasted hazelnuts, and chopped fennel. A bright dressing bound it all together.