Carrot and Blue Cheese Salad With Cumin |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From the Williams-Sonoma Kitchen Library Salads cookbook. I love the photos in all the Williams-Sonoma cookbooks and I love the store, better yet, the outlet! This sounded unique and easy to make. Celery makes a nice alternative to carrots. Sesame, poppy or mustard seeds can replace the cumin seeds. Ingredients:
2 ounces blue cheese, at room temperature |
1 cup light cream |
salt |
2 tablespoons sesame oil |
1 lb carrot, peeled, thinly sliced |
1 tablespoon cumin seed |
Directions:
1. In a blender, combine the cheese, cream and salt to taste; blend until mixed.
2. With the motor runing, add the oil in a thin, steady stream and continue to blend until the mixture is creamy.
3. Arrange the carrots in a bowl, pour the dressing over the top, sprinkle with the cumin seeds and serve.
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