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[pchealth] Carrot and Cumin Salad | Grated Carrot and Orange Salad | The Splendid Table
- 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.
Reprinted from Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-filled Oasis of Zaora by Jeff Koehler. Chronicle Books © 2012
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.
Reprinted from Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-filled Oasis of Zaora by Jeff Koehler. Chronicle Books © 2012
- [pchealth] Carrot and Cumin Salad | Grated Carrot and Orange Salad | The Splendid Table, Lawrence London, 01/09/2013
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