Cooked Carrot Salad With Toasted Cumin Dressing
By á-174942
Ingredients
- 1 pound carrots peeled, halved
- lengthwise, cross-cut 1/3"-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
- Salt to taste
- Freshly-ground black pepper to taste
- 4 Kalamata olives pitted, chopped (or other brine-cured black olives)
Details
Servings 4
Preparation
Step 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.
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.
You'll also love
- Apricot Bread Pudding With Caramel... 1/5 (1 Votes)
- Dried Cranberry Compote 0/5 (0 Votes)
- Bulgur Risotto With Peas And... 0/5 (0 Votes)
- Grilled Leeks, Sweet Peppers And... 0/5 (0 Votes)
Review this recipe