Cooked Carrot Salad With Toasted Cumin Dressing

Recipe Ingredients

1 lb	454g / 16oz	Carrots - peeled, halved
		Lengthwise, cross-cut 1/3"-wide pieces
1/2 cup	118ml	Water
2 cups	292g / 10oz	Garlic cloves - chopped (large)
1/4 teaspoon	1.3ml	Coriander seeds
1/4 teaspoon	1.3ml	Dried crushed red pepper
1 1/2 teaspoons	7.5ml	Ground cumin
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Olive oil (preferably extra-virgin)
1/3 cup	20g / 0.7oz	Chopped red onion
1/3 cup	5.3g / 0.2oz	Chopped fresh cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Kalamata olives - pitted, chopped
		= (or other brine-cured black olives)

Recipe Instructions

Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.

Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.

Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)

This recipe yields 4 servings.

Per serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 mg.

Source:
Bon Appetit, June 1998

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