TUNISIAN CARROT SALAD
1 1/2 pounds carrots, peeled and cut into 1/4-inch thick rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white wine vinegar
1/3 cup fresh cilantro, chopped
Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.
Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat.
Cool. Mix in cilantro.
Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Servings: 4
Source: Bon Appetit Magazine, 1/96
1 1/2 pounds carrots, peeled and cut into 1/4-inch thick rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white wine vinegar
1/3 cup fresh cilantro, chopped
Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.
Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat.
Cool. Mix in cilantro.
Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Servings: 4
Source: Bon Appetit Magazine, 1/96
MsgID: 3131814
Shared by: Judi Mae, NY
In reply to: Recipe: Letter C Recipes (37)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Judi Mae, NY
In reply to: Recipe: Letter C Recipes (37)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (37)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Vegetables
Salads - Vegetables
- Apple-Infused Coleslaw in a Jar with Vinaigrette Dressing
- Red Pepper and Green Bean Salad
- Zucchini Carrot Vinaigrette
- Carrots and Raisin Salad Revisited (with yogurt dressing)
- Red Pepper Salad (DelMonte, 1985)
- Corn and Black Bean Salad
- Broccoli Salad with Bacon and Sweet-Sour Dressing (Cookwise)
- Crunchy Pea Salad with Dill Dressing (using water chestnuts and cashews)
- Tossed Cauliflower Salad
- Italian Confetti Salad (using vegetables and Italian dressing)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute