The other day I blanched some carrots, tossed them in a simple vinaigrette, and let them cool to room temperature. They had a little heat, a little zest, and made a nice addition to a simple meal.
Carrot Salad
6 oz carrots, peeled
1 1/2 tsp cumin seed
1/2 tsp coriander seeds
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp sriracha or other hot sauce
1 clove garlic, peeled and crushed
1 tbsp chopped fresh mint
4 green olives, pitted and sliced
Blanch the carrots for 4 minutes in boiling salted water. Drain.
Toast the cumin and coriander seeds in a cast iron pan over medium heat. When aromatic, remove from heat and grind in a spice grinder.
Whisk the ground seeds, olive oil, red wine vinegar and hot sauce together. Stir in the garlic and carrots. Toss the carrots to coat, then let cool.
Just before serving, add the mint and green olives.
Serves 2
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