This has happened to you. Somewhere in your kitchen or craft room or garage, you’ve had a tool, which though useful, went unused. At some point, you accepted this lack of use, made your peace and sent that tool to a new home. A year later, your January Bon Appétit subscription arrives, and nearly every page of that issue suggests you use that tool which is now just a void in your home. Do you go buy a new mandoline? No, don’t be ridiculous. You use a vegetable peeler and call it an “adapted” version (plus you make a few other changes because that’s how you roll with recipes). Then you set the table and enjoy the adapted version with lovely friends.
Carrot Salad with Yogurt & Coriander
Adapted from Bon Appétit
1 cup pecans
1 Tablespoon olive oil
2 teaspoons raw cane sugar
Kosher salt and freshly ground black pepper
1/2 cup nonfat Greek yogurt
2 tablespoons red wine vinegar
1 teaspoon honey
1 Tablespoon orange zest
1/4 teaspoon ground coriander
1 pound small carrots, scrubbed, sliced lengthwise very thinly on a mandoline (or with a peeler)
6-8 medium radishes, cut into thin slices
1 small beet, roasted and sliced thin
2-3 scallions, thinly sliced
Himalayan pink sea salt
Preheat oven to 375°.
Toss walnuts and oil on a rimmed baking sheet or in a skillet. Bake until walnuts are lightly toasted and fragrant, 6-8 minutes. Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool.
DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.
Whisk yogurt, vinegar, honey, orange zest and coriander in a small bowl. Season with salt and pepper.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
Place carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots well; pat dry.
Combine carrots, radishes, beet, scallions and dressing in a large bowl and toss to coat.
Sprinkle with pecans and garnish with Himalayan pink sea salt.