Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
By Andrew Janjigian
Appears in Cook's Illustrated January/February 2018
WHY THIS RECIPE WORKS
Finely chopping carrots in the food processor, instead of grating them by hand, produced a delicately crunchy, light-textured base for our carrot salad. The food processor broke down the carrots in seconds, and we saved even more time by no...