Carrot Ribbon Salad With Ginger, Parsley, and Dates
['1 pound medium carrots (about 6), preferably rainbow', '2 tablespoons extra-virgin olive oil', '2 tablespoons fresh lemon juice', '1 teaspoon grated peeled fresh ginger', '¾ teaspoon honey', 'Kosher salt', '⅓ cup finely chopped fresh flat-leaf parsley', '½ cup roasted salted almonds, coarsely chopped', '6 large Medjool dates', 'pitted and thinly sliced lengthwise']
Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
Top the salad with the remaining almonds and dates and serve.
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