Hello my dears and Happy Monday! As I was combing thru an old Edible Rhody magazine, I noticed this recipe. I love me some vibrant colors, so I definitely will have to try it soon. Pictures to come when I do make it… but if you beat me to it, please don’t hesitate to share!
Rainbow Carrot Salad With Toasted Cumin Vinaigrette
- 2 lbs washed rainbow carrots
- 1/4 c chopped fresh chives
- 1/4 c chopped flat parsley
- 6-8 breakfast radishes
- 1c (1/4 lb) narragansett creamery salty sea crumbled feta
- Zest grated 1/2 lemon
- Kosher or sea salt
- Fresh ground black pepper
- 1/2 t ground cumin
- 3 T sugar
- 1/4 c apple cider vinegar
- 1/2 c evoo
For Salad: Trim tops off of the carrot and shave carrots lengthwise into long 3-4″ ribbons with peeler into bowl. Toss in herbs. Slice radishes lengthwise as thin as possible, if you own a mandolin… use it here.
For Dressing: Heat small skillet on medium for 1 minute then add cumin. Cook 1 minute or until slightly darkened and fragrant. Consistently shake pan. In separate bowl, mix vinegar and sugar and whisk in cumin and olive oil. Salt and pepper to taste.
Add dressing to carrots and herbs then top with feta, radishes and lemon zest directly before serving. Yummy!
Th-th-that’s all, folks. I’ve been combing through a ton of local/holistic magazines lately, so don’t be surprised if more of these start popping up. I hope the start to your week has been going well! x’s and o’s