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.
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
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
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