1 pound Carrots
1 garlic clove
2 limes, grate zest and juice them
2 tablespoons chopped scallion
½ teaspoon red pepper, cayenne or fresh jalapeno
1 teaspoon cumin seeds, toasted briefly in a hot skillet and ground or chopped
1 teaspoon coriander seeds, toasted briefly in a hot skillet and ground or chopped
One third cup extra virgin olive oil
2 tablespoons chopped cilantro

Grate, shred or julienne carrots, set aside and start a medium saucepan of salted water boiling. Finely chop garlic and combine with lime juice and zest, scallion, red pepper. Add cumin and coriander. Whisk in olive oil and add salt to taste.
Blanche carrots in boiling water briefly, 30 seconds to a minute. Remove and drain. Add to a small bowl and drizzle vinaigrette over to coat. Serve warm or chill.

 

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