Mediterranean Carrot Salad

Mediterranean Carrot Salad
Photo by Scott Phillips

Ingredients

  • 2 Tbs. fresh lemon juice
  • 1 tsp. kosher salt
  • ¼ tsp. fennel seeds
  • 2 lb. carrots, peeled
  • ¼ tsp. mustard seeds
  • 2 cloves garlic
  • 1/8 tsp. cayenne
  • + 6 more ingredients
    • ½ to ¾ cup extra-virgin olive oil
    • 1 Tbs. sherry vinegar
    • Freshly ground black pepper to taste
    • ¼ cup minced fresh chives
    • ¼ tsp. coriander seeds
    • 1/8 tsp. cardamom seeds (from 1 or 2 pods)

Using a sharp knife or mandoline, cut the carrots into a thin julienne, about 1/16 inch thick and about 2 inches long (or shred them with a coarse grater). Grind the fennel, mustard, coriander, and cardamom seeds in a spice grinder or coffee grinder. In a mortar and pestle, smash the garlic with ...

View full recipe at Fine Cooking

Comments

Variations on Mediterranean Carrot Salad

  • Mediterranean Carrot Salad
    • 1/2 lb carrots, peeled
    • 2 T extra-virgin olive
    • 2 T fresh lemon juice
    • 1 clove garlic, crushed
    • 1 T chopped fresh mint
    • 1/4 t kosher salt
  • Mediterranean Carrot Salad
    • 2/3 cup crumbled feta cheese (4 oz.)
    • 2 teaspoons ground caraway seeds
    • Salt
    • 3 tablespoons extra-virgin olive oil
    • 3 cloves garlic, peeled
    • +3 other ingredients


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