Shaved Beet and Carrot Salad With Citrus-Scallion Dressing

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

Description

Make the dressing:

1. 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:

1. 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.