Friday, September 17, 2010

Spiced Carrot Salad

Serves 4 to 6
2 cups diagonally sliced carrots
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 tablespoons lemon juice
2 cloves garlic minced
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon paprika
1/8 teaspoon cayenne pepper
1 teaspoon sugar
1/3 cup olive oil
Lemon slices
1. Bring a medium pot of water to a boil. Add
carrots; boil until barely tender and still
brightly colored, 1 to 2 minutes.
2. Drain the carrots and immediately run cold
water over them to stop the cooking. Drain
3. Transfer carrots to a large salad bowl. Add the
parsley, cilantro, and mint. Toss to combine.
4. Mix the lemon juice, garlic, cumin, cinnamon,
paprika, and cayenne in a small bowl. Stir in
the sugar. Slowly pout in the olive oil in a
thin stream, whisking constantly, until the
dressing is thick and no longer separates.
5. Pour the dressing over the carrots and toss
until well coated. Cover and refrigerate for at
least 2 hours.
6. Let salad come to room temperature before
serving. Top each serving with a lemon slice.
From: Farmer John’s Cookbook

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