Here's a simple salad in a typically North African style that features the sweetness of fresh oranges offset nicely by the tang of ground cumin, You can also combine carrot and celeriac, jicama, or sunchokes (Jerusalem artichokes), using the same dressing. It'll keep well, refrigerated, for up to a day after you make it, though it's best served not-too cold.
1-1/2 pounds carrots
Juice of 2 oranges
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 teaspoon ground cumin, or more to taste
1. Use the julienne cutter of a food processor to cut the carrots into fine shreds, or cut into 1/8-inch-thick slices.
2. Blend the citrus juices, oil, salt and pepper, and cumin and pour the dressing over the carrots. Toss and serve.
Recipes from How to Cook Vegetarian by Mark Bittman. Published John Wiley & Sons, Inc. Copyright 2007. Reprinted with permission of the publisher. All rights reserved.
Cooking at the Cottage | 3739 Lexington Rd. | Louisville | KY | 40207 | (502) 893-6700 | Copyright 2012 - Acorn Advisors
