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Рецепт Cooked Carrot Salad With Toasted Cumin Dressing
by Global Cookbook

Cooked Carrot Salad With Toasted Cumin Dressing
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  Порций: 4

Ингредиенты

  • 1 lb carrots peeled, halved lengthwise, cross-cut 1/3"-wide pcs
  • 1/2 c. water
  • 2 lrg garlic cloves minced
  • 1/4 tsp coriander seeds
  • 1/4 tsp dry crushed red pepper
  • 1 1/2 tsp grnd cumin
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. extra virgin olive oil (preferably extra-virgin)
  • 1/3 c. minced red onion
  • 1/3 c. minced fresh cilantro Salt to taste Freshly-grnd black pepper to taste
  • 4 x Kalamata olives pitted, minced (or possibly other brine-cured black olives)

Инструкции

  1. Combine carrots, 1/2 c. water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook till carrots are crisp-tender, about 7 min. Uncover; cook till water evaporates, about 1 minute. Transfer carrot mix to medium bowl; cold slightly.
  2. Meanwhile, stir cumin in heavy small skillet over low heat till fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mix; toss to blend. Cold completely.
  3. Mix onion and cilantro into carrot mix. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hrs ahead. Let stand at room temperature.)
  4. This recipe yields 4 servings.
  5. Comments: Carrots, red onion, cilantro, Kalamata olives and a fragrant cumin dressing make a lovely summertime salad.