Recipes Salads Shaved Beet and Carrot Salad With Citrus-Scallion Dressing 5.0 (2) 2 Reviews This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette so delicious, recipe creator Leah Koenig says, "I sneak it straight from a spoon." Crisp arugula serves as the base for this bright, earthy salad. Topped with nutty almonds and a citrus-scallion dressing balanced with honey, this salad is special enough to serve at a holiday meal (Koenig includes it on her table for Passover, alongside her Chicken, Potatoes, and Leeks with Pine Nut Gremolata) but it is just as delicious as a quick, light lunch. By Leah Koenig Leah Koenig New York-based food writer and recipe developer Leah Koenig is the author of six highly regarded cookbooks, including The Jewish Cookbook (2019) and Modern Jewish Cooking. Her work has appeared in The New York Times, The Wall Street Journal, Food52, Epicurious, The Kitchen, Saveur, Tablet, TASTE, and others.Experience: Leah Koenig began cooking in college while living in an environmental studies co-op, where she discovered the value and joy of feeding a community. She worked with farmers, food activists, and chefs at a New York non-profit before devoting herself to writing about food, culture, and agriculture full-time. Leah has contributed to such publications as Food52, New York Magazine, TASTE, Tablet, Better Homes & Gardens, and The Kitchen, among others. Her first cookbook The Hadassah Everyday Cookbook (2011) focused on recipes that combined iconic American and Jewish flavors with global cuisine. She continues to explore the world and build conversations through the food of the expansive Jewish diaspora with each cookbook. Her current work delves into the cooking of Rome's 2,000-year-old Jewish community whose cuisine predates our perceptions of what constitutes Jewish cooking. In addition to her writing, Leah shares her knowledge of Jewish cuisine through cooking classes and demonstrations held around the world.Education: Leah attended Middlebury College in Vermont. She graduated with a bachelor of arts in environmental studies and religion. Food & Wine's Editorial Guidelines Published on March 24, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Total Time: 15 mins Servings: 4 Ingredients Dressing 3 medium scallions, roughly chopped (about 1/2 cup) ⅓ cup extra-virgin olive oil 2 tablespoons mild honey 2 teaspoons Dijon mustard 1 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice (from 1 large lemon) ¼ teaspoon kosher salt ⅛ teaspoon black pepper Salad 1 (5-ounce) container baby arugula 2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 2 cups) 2 small red beets, peeled, trimmed, and very thinly sliced (about 1 cup) 4 medium radishes, trimmed and very thinly sliced (about 1 cup) 2 medium clementines, peeled and sliced crosswise into 1/8-inch-thick rounds ⅓ cup roughly chopped unsalted almonds, toasted Flaky sea salt, for garnish Directions Make the dressing: Pulse scallions, oil, honey, mustard, lemon zest and juice, salt, and pepper in a food processor until dressing is creamy and scallions are finely chopped, about 10 pulses, stopping to scrape down sides as needed. Transfer to a small bowl, and set aside. Make the salad: Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing. Garnish with flaky sea salt. Serve salad alongside remaining dressing. Make Ahead Dressing may be covered and refrigerated for up to 2 days. Rate it Print