CHEF JEFF — ONE BYTE AT A TIME: Carrot Salad with CuminThis recipe features one of the last vegetables a gardener harvests in the fall.
By: Herald Staff Report, Grand Forks Herald
This recipe features one of the last vegetables a gardener harvests in the fall.
Carrot Salad with Cumin
1 pound carrots, peeled and cut into thin slices or strips (see note)
1 clove garlic, smashed
¼ cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
Salt to taste
Cook the carrots and garlic in boiling salted water for 5 to 8 minutes, until tender. Drain.
Whisk together the lemon juice, olive oil, cumin, paprika and cayenne in a serving bowl. While carrots are still hot, add to dressing and stir to coat well. Season to taste with salt. Serve at room temperature.
Note: You also can use grated carrots and skip parboiling them. Refrigerate them with the other ingredients for a couple of hours.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.