Fine Cooking Magazine - November/December 2020

Servings:four.

I like the look and texture of this salad best when the carrots are cut into a thin julienne. You can also coarsely shred the carrots in a food processor or on a box grater and still get tasty salad; it just won’t hold up as well once it’s dressed.

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2 lb. carrots, peeled
1/4 tsp. fennel seeds
1/4 tsp. mustard seeds
1/4 tsp. coriander seeds
1/8 tsp. cardamom seeds (from 1 or 2 pods)
2 cloves garlic
1 tsp. kosher salt
2 Tbs. fresh lemon juice
1 Tbs. sherry vinegar
1/8 tsp. cayenne
1/2 to 3/4 cup extra-virgin olive oil
Freshly ground black pepper to taste
1/4 cup minced fresh chives

Calories (kcal) : 340
Fat Calories (kcal): 250
Fat (g): 28
Saturated Fat (g): 4
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 20
Cholesterol (mg): 0
Sodium (mg): 560
Carbohydrates (g): 25
Fiber (g): 7
Protein (g): 3

Preparation

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 the salt to a paste. (Alternatively, smash the garlic on the cutting board with the side of a broad knife. Sprinkle it with the salt and work it into a paste with a fork.) In a large bowl, combine the garlic paste, lemon juice, and vinegar. Whisk in the cayenne, the ground seeds, and the olive oil. Add the carrots and toss to coat. Allow to marinate for at least 15 minutes and up to an hour. Taste and adjust seasonings, if necessary. Divide the salad among four plates, sprinkle with pepper, and garnish with the minced chives.