Cumin-Flavored Carrot Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ensalada De Zanahoria Bar Bahia. Note: Here is a quite different carrot salad with Middle Eastern overtones-the carrots are lightly cooked and seasoned with garlic, oregano, and cumin. It comes from the exceptional Bar Bahia in Cadiz. Ingredients:
1/2 lb carrot, scraped, ends trimmed |
to taste chicken broth |
to taste salt |
2 tablespoons white wine vinegar |
1 1/2 tablespoons water |
1 clove large garlic, mashed to a paste or put through a garlic press |
1/4 teaspoon oregano |
1/4 teaspoon cumin, freshly ground |
1/4 teaspoon paprika, preferably spanish style |
Directions:
1. Prepare several hours in advance.
2. Place the carrots in a saucepan with a mixture of water and chicken broth just barely to cover. Add a little salt. Bring to a boil, then cover and simmer for about 10 minutes (more or less depending on the thickness of the carrots), until just done but still slightly crisp.
3. Cool and cut in 1/4-inch slices.
4. In a cup mix together the vinegar, water, garlic, oregano, cumin, paprika, and salt. Fold gently into the carrots.
5. Marinate for several hours or overnight.
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