A great all year around salad.
3/4 lb (about 4 cups grated) carrots, peeled and roughly grated
1 small bunch basil, finely chopped
1 small bunch parsley, finely chopped
2 tbsp lemon juice
3 tbsp extra-virgin olive oil
1/2 tsp sea salt
1 tbsp pomegranate molasses
1/2 tsp black pepper
2 1/2 tbsp pistachios, roughly chopped
Step 1: Combine the carrots, basil, and parsley in a large bowl.
Step 2: Make the dressing in a small bowl by whisking the lemon juice, olive oil, pomegranate molasses, salt, and pepper together. Pour the dressing over the carrots and stir well. Taste and adjust the seasoning, adding more salt or black pepper to your taste.
Step 3: Toast the pistachios in a small pan over a medium heat for 1 minute. Sprinkle the nuts over the salad just before serving.