Carrot Salad with Cumin
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, jícama, or sunchokes using the same dressing.
1 1/2 pounds carrots, grated
Juice of 2 oranges
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin, or more to taste
Salt and freshly ground black pepper
1. Use the julienne disk of a food processor to cut the carrots into fine shreds or cut into 1/8 -inch-thick slices.
2. Whisk together the juices, olive oil, and cumin; sprinkle with salt and pepper and pour the dressing over the carrots. Toss, taste and adjust the seasoning, and serve.
Beet Salad with Cumin.
Cook the beets, peel, and slice. Substitute 1 clove garlic, minced, for the orange juice.
Whole Baby Carrot Salad with Cumin.
Substitute 1 1/2 pounds whole baby carrots for the grated carrots. Skip Step 1. Trim the green tops and halve the carrots if they are on the big side (longer than 4 inches); steam or boil the carrots until barely tender (you want a bit of crunch here), then shock and pat dry. Proceed with the recipe.