INGREDIENTS
1 1/2 lb
purple or orange carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds
Kosher salt
3
large blood oranges or 2 small grapefruits
1/4 cup
extra-virgin olive oil
2 tbsp
fresh lime juice
2 tbsp
unseasoned rice vinegar
10
Medjool dates
Tarragon leaves (for serving)