Winter Carrot Salad

Keyword: coriander, cumin, garlic, parsley
Author: John Peterson

Ingredients

  • 1 pound carrots
  • 2-3 cloves fresh garlic
  • 1 teaspoon kosher salt
  • 3 ounces olive oil
  • 1 ounce white wine vinegar
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • red onion in thin slices
  • fresh parsley

Instructions

  • Boil or steam the carrots to soften them just a little—10 minutes or less. Put the garlic through a press and mash it into kosher salt to make a paste. Add the olive oil a little at a time, then the vinegar. Toast the coriander and cumin seeds in a dry skillet for a minute or so until they are aromatic; grind them coarsely and add them to the dressing. Pour the dressing over the warm carrots and let stand in the refrigerator until they are cool and you are ready to assemble the salad. Add thin slices of red onion and sprigs of fresh parsley.

Notes

Memphis Herb Society
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