Spiced Carrot Salad

Ingredients for Spiced Carrot Salad

• 450g carrots with fresh green tops if available

• 45g currants

• 1/2 cup chopped pistachios, toasted

• 1 tablespoon coriander seed, toasted

• 2 teaspoons anise seed, toasted

• 1/4 cucharaditas de canela

• 1 cucharada de miel

• 120ml extra virgin olive oil

• 2 cucharadas de jugo de limón

• 1 cucharadita de sal kosher, dividida

• 1/2 cup loosely packed picked fresh dill

• 1/2 cup loosely packed fresh coriander leaves

Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.

Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.

Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoons salt in a blender and blend until slightly chunky but seeds are not intact.

To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.