1/9/2024 0 Comments Mint and lily complaintsRemove from heat and add the lemon juice and a pinch of salt. In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Three years ago: Baked Eggs + Chive Biscuits + Bloody MarysĪdapted a bit from a reader, who adapted it from her mother, who adapted, most likely, she said, from Cuisine Magazineģ/4 pound carrots, peeled, trimmed and coarsely gratedġ/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)ģ/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)ģ/4 teaspoon harissa (for a solid kick of heat adjust yours to taste, and to the heat level of your harissa)Ģ tablespoons flat leaf parsley, finely choppedġ00 grams feta, crumbled or chopped into bits One year ago: Asparagus Goat Cheese and Lemon Pasta Even carrots deserve that once in a while, and so do you. This is the exact kind of thing I always wished I had waiting for me when I would try to pack lunch for the office, instead of the same old leftovers or deli counter dry turkey sandwich - not just a salad but a welcome break from routine. Because this salad is fascinating.Ĭarrots (carrots!) (I’m sorry, I have to do that parentheses thing every time because I myself can hardly believe that a bundle of carrots can generate such excitement.) are hot, spicy, punchy with lemon, salty with crumbled cheese, bright and minty, green and fresh. And I know this is when I should say “You can eat it with lamb! At a picnic! With skewers off the grill and pitas!” But honestly, I just ate it with a fork. You let the flavors muddle for a bit and then you add feta. The carrots are grated, the spices are heated with a pinch of sugar in olive oil, whisked with lemon juice and poured warm over the carrots, with minced mint and parsley - think North African pesto. It turned out to be a lot of things (fortunately, none of them were striped socks), actually, but small things: paprika, caraway, cumin, harissa, mint, garlic, parley and also feta. I mean, just when I thought I’d done everything worth doing with carrots - shredding them into my favorite carrot salad, pickling them, roasting them for an avocado salad, grinding them into a ginger dressing, grating them into Indian vegetable pancakes - a reader (Hi, Sasa!) came along, emailed me her favorite carrot recipe and with one look, I knew exactly what my carrot routine was missing. There’s nothing better than a recipe that gives you a feeling of promise, especially when it involves something as mundane as carrots.
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