Take this Moroccan carrot salad with ginger, for example. A fine combination of sweet carrots, spicy ginger, aromatic cumin and coriander seeds and fresh-sour lime juice. A recipe from that wonderful book The art of simple cooking by Alice Waters (Publishers Nijgh & Van Ditmar).
Necessary for 2-3 persons:
– 4 large carrots
– ½ tsp cumin seeds (roasted and ground)
– ½ tsp coriander seeds (roasted and ground)
– 2.5 cm fresh ginger (finely grated)
– pinch of cayenne pepper
– juice of ½ lime, salt
– 2 tbsp extra virgin olive oil
– 2 tbsp chopped cilantro or parsley
Scrape the carrots and cut them into sticks of 5 x 0.5 x 0.5 cm. Boil them just undercooked in some water with a little salt. Just drain and add a little more salt. Then, in a bowl, mix the cumin seeds, coriander seeds, grated ginger and cayenne pepper. You mix this with the carrots and then leave it in the fridge, preferably overnight. Before you go to the table, make the dressing from the lime juice, olive oil and cilantro. You can also use parsley if you don’t like cilantro. Finally, stir the dressing into the carrots.
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