Rainbow Of Carrots Salad With Roasted Red Pepper Vinaigrette

• 3 medium size multicolored carrots, peeled
• 3 radishes, thinly sliced
• 1/2 cup cherry tomatoes, cut in half
• 3/4 cup fava beans or edamame, peeled
• 1 tablespoon chives, finely choppe
• 2 jarred roasted red bell peppers, drained
• 2 tablespoons parsley, chopped
• 1 garlic clove, minced
• 1 tablespoon honey
• 1/2 cup extra-virgin olive oil (fruity, not peppery)
• 1/8 teaspoon grounded coriander
• Pinch cayenne
• Salt and freshly ground black pepper

1. Carrots: Using a vegetable peeler, shave the carrots lengthwise into a bowl. Set aside.
2. Fava beans: Blanch the beans for 1 minute then plunge them into ice water. Once cool enough to handle, using your thumbs release the beans from pale skin that surrounds the beans. Set aside.
3. Make the dressing: Roughly chop roasted bell peppers. In a food processor, combine bell peppers, parsley, garlic and honey. Whiz to combine, while the processor is still running, pour in olive oil slowly, until well emulsified. Season with salt, pepper, coriander and a pinch of cayenne.
4. Make the salad: In a bowl, combine shaved carrots, radishes, and fava beans. Add 3-4 tablespoons of the dressing and mix until the vegetables are well coated. Adjust the seasoning if needed, sprinkle with chives and serve.

carrots, radishes, cherry tomatoes, fava beans, chives, red bell peppers, parsley, garlic, honey, extravirgin olive oil, grounded coriander, cayenne, salt

Taken from food52.com/recipes/31238-rainbow-of-carrots-salad-with-roasted-red-pepper-vinaigrette (may not work)