Cooked Carrot Salad With Toasted Cumin Dressing Recipe - Cooking Index
Cooked Carrot Salad With Toasted Cumin Dressing Recipe - Cooking Index
Carrots, red onion, cilantro, Kalamata olives and a fragrant cumin dressing make a lovely summertime salad.
Courses: Salads| 1 lb | Carrots - peeled, halved | |
| Lengthwise, cross-cut 1/3"-wide pieces | ||
| 1/2 cup | Water | |
| 2 cups | Garlic cloves - chopped (large) | |
| 1/4 teaspoon | Coriander seeds | |
| 1/4 teaspoon | Dried crushed red pepper | |
| 1 1/2 teaspoons | Ground cumin | |
| 2 tablespoons | Fresh lemon juice | |
| 1 tablespoon | Olive oil (preferably extra-virgin) | |
| 1/3 cup | Chopped red onion | |
| 1/3 cup | Chopped fresh cilantro | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Kalamata olives - pitted, chopped | |
| = (or other brine-cured black olives) |
Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.
Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.
Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)
This recipe yields 4 servings.
Per serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 mg.
Source:
Bon Appetit, June 1998
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