Cooked Carrot Salad with Toasted Cumin Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Carrots, red onion, cilantro, Kalamata olives and a fragrant cumin dressing make a lovely summertime salad. Ingredients:
1 pound carrots, peeled, halved lengthwise, then cut crosswise into 1/3-inch-wide pieces |
1/2 cup water |
2 large garlic cloves, chopped |
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 |
4 kalamata olives or other brine-cured black olives, pitted, chopped |
Directions:
1. 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.
2. 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.
3. 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.)
4. Per Serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 mg. Nutritional analysis provided by Bon Appétit
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