CHEF JEFF — ONE BYTE AT A TIME: Carrot Salad with Cumin

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

Salt

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.

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