All-of-the-Carrot Salad with Moroccan Flavors
From the Ivy Manning collection
Introduction
This recipe is from Ivy Manning’s story on leafy greens, “Top of the heap.”
Ingredients
| 1 | large bunch carrots with tops | |
| 1 | tsp. cumin seeds | |
| ¼ | tsp. smoked paprika | |
| 1 | garlic clove | |
| 3 | Tbsp. fresh lemon juice | |
| ½ | tsp. sugar | |
| 2 | Tbsp. olive oil | |
| ¼ | cup cilantro, finely chopped |
Steps
- Cut carrot tops away from carrots and set aside. Peel carrots and leave them whole. Bring a large pot of water to a boil. Add 1 tablespoon salt and the whole carrots and boil until the carrots are just tender when pierced with a paring knife, about 10 minutes, depending on size and age of carrots. Drain in a large colander and allow to cool slightly.
- Meanwhile, roast the cumin seeds in a small, dry sauté pan over medium heat until they are fragrant, about 1 minute. Transfer seeds to a mortar and pestle. Pound the cumin seeds, paprika, and garlic together into a paste. Add the lemon juice, sugar, and oil, and stir to combine.
- Cut the carrots on the bias into ½-inch slices. Pick the feathery carrot leaves away from their stems and roughly chop; you will need one cup.
- Toss the carrots, dressing, carrot tops, and cilantro together gently in a serving bowl. Season with salt and pepper and serve at room temperature.
This content is from the Ivy Manning collection.