Meatless Friday: Carrot Salad

The Ortiz family has a love affair with cumin. We use upwards of three ounces a month, which, for a spice, is a lot. Without cumin, many Hispanic and Mediterranean dishes lose their delicious pizzazz. And chili just isn’t the same without it.

This easy and inexpensive salad---shredded carrots with dressing---mixes the tang of citrus, the warm smoke of ground cumin, and the sweet mildness of carrot, making it a good dish for company and potlucks.

Carrot Salad with Cumin

from How to Cook Everything by Mark Bittman
Time: 10-15 minutes
Yield: 4 servings

• 1 ½ pounds carrots, peeled and grated
• Juice of 2 oranges (I use orange juice)
• Juice of 1 lemon (I use bottled lemon juice)
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper to taste
• 1 teaspoon ground cumin, or more to taste

Directions

1. Use the julienne cutter of a food processor to cut the carrots into fine shreds, or cut into ⅛-inch slices. (I grate them the old fashioned way, with a hand grater.)

2. Blend the remaining ingredients and pour the dressing over the carrots. Toss and serve.

Copyright 2014 Rhonda Ortiz