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pchealth - [pchealth] Carrot and Cumin Salad | Grated Carrot and Orange Salad | The Splendid Table

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  • From: Lawrence London <lfljvenaura@gmail.com>
  • To: Permaculturist Health <pchealth@lists.ibiblio.org>
  • Subject: [pchealth] Carrot and Cumin Salad | Grated Carrot and Orange Salad | The Splendid Table
  • Date: Wed, 9 Jan 2013 19:48:53 -0500

[These looked easy to make and very healthy. LL]

Carrot and Cumin Salad
http://www.splendidtable.org/recipes/carrot-and-cumin-salad
A particular favorite around Marrakech and in the south, this cooked salad offers a delightful contrast of cold sweet carrots, earthy cumin, and fresh parsley. It’s even better when prepared a day ahead and left overnight to chill and the flavors to fully meld. Set out alongside a bowl of Marinated Olives to nibble on as an appetizer, or serve as part of a spread of salads.

Ingredients

  • 1 lb/455 g medium carrots , scrubbed and cut into 1/4-in-/6-mm-thick rounds
  • Salt
  • 1/4 cup/60 ml olive oil
  • 1 tsp ground cumin
  • 1/2 tsp sweet paprika
  • Freshly ground black pepper
  • 1/2 tsp sugar
  • 1 small lemon , halved
  • Heaped 2 Tbsp finely chopped fresh flat-leaf parsley

Instructions

  • In a medium saucepan, boil the carrots in lightly salted water until just tender, 8 to 10 minutes. Fill a large mixing bowl with cold water.
  • Transfer the carrots with a slotted spoon to the cold water to stop further cooking. Once the carrots are cooled, remove with the slotted spoon and drain for a few minutes. Spread out on paper towels to dry completely.
  • In a large skillet or sauté pan, heat the olive oil over medium heat. Add the carrots, cumin, and paprika; season with pepper; and sprinkle with the sugar. Cook, stirring gently, for 1 minute. Remove from the heat. Squeeze half of the lemon over the carrots and sprinkle with the parsley. Turn the carrots to coat evenly.
  • Transfer to a bowl and let cool. Cover with plastic wrap and refrigerate until chilled.
  • Just before serving, squeeze the remaining lemon half over the carrots and turn to coat.

Grated Carrot and Orange Salad
http://www.splendidtable.org/recipes/grated-carrot-and-orange-salad
Jeff Koehler
Combining carrots and oranges, seasoned with orange flower water and cinnamon, is a frequently served favorite in Morocco. The salad should be just moist enough to need a spoon to eat it. The key to this dish is grating the carrots very finely so that they can absorb the orange juice and soften slightly. For a version with more texture, add a few pieces of chopped orange segments, or grate the oranges instead of juicing them.

Ingredients

  • 1/2 lb/225 g medium carrots, scrubbed
  • 2 medium oranges
  • 1 Tbsp superfine sugar
  • 1 dash orange flower water
  • Salt
  • Ground cinnamon for dusting

Instructions

  • Cut each carrot lengthwise down the center and remove the core if it is tough. Grate the carrots as finely as possible. Transfer to a serving bowl. Juice the oranges and pour over the carrots.
  • Add the sugar, orange flower water, and a pinch of salt and mix well. Cover with plastic wrap and refrigerate for at least 2 hours.
  • Serve chilled in small bowls with spoons, dusted liberally with cinnamon.


  • [pchealth] Carrot and Cumin Salad | Grated Carrot and Orange Salad | The Splendid Table, Lawrence London, 01/09/2013

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