Cooking Index - Cooking Recipes & IdeasCooked Carrot Salad With Toasted Cumin Dressing Recipe - Cooking Index

Cooked Carrot Salad With Toasted Cumin Dressing

Carrots, red onion, cilantro, Kalamata olives and a fragrant cumin dressing make a lovely summertime salad.

Courses: Salads
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozCarrots - peeled, halved
  Lengthwise, cross-cut 1/3"-wide pieces
1/2 cup 118mlWater
2 cups 292g / 10ozGarlic cloves - chopped (large)
1/4 teaspoon 1.3mlCoriander seeds
1/4 teaspoon 1.3mlDried crushed red pepper
1 1/2 teaspoons 7.5mlGround cumin
2 tablespoons 30mlFresh lemon juice
1 tablespoon 15mlOlive oil (preferably extra-virgin)
1/3 cup 20g / 0.7ozChopped red onion
1/3 cup 5.3g / 0.2ozChopped fresh cilantro
  Salt - to taste
  Freshly-ground black pepper - to taste
4   Kalamata olives - pitted, chopped
  = (or other brine-cured black olives)

Recipe Instructions

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.

Bon Appetit, June 1998


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