Rec. Carrot, Peanut & Raisin Salad with Cumin Dressing

M

marsha-tbay

Well-known member
Carrot, Peanut and Raisin Salad with Cumin Dressing

Salad:

2 to 3 large carrots, cut into julienne

2 tablespoons sesame seeds, toasted

1/2 cup dry roasted peanuts, roughly chopped

1/2 cup golden raisins, chopped

2 tablespoons finely chopped fresh coriander (cilantro)

Dressing:

1 tablespoon olive oil

juice of 1 lemon

1 clove garlic, crushed

1/4 teaspoon sugar

1/2 teaspoon ground cumin

salt and freshly ground black pepper

Combine all of the salad ingredients in a large bowl.

Combine all of the dressing ingredients in a small bowl. Whisk thoroughly until combined. Pour the dressing over the salad and toss thoroughly.

Serve at room temperature. This salad makes a good accompaniment to a curry.

Makes 4 servings.

Jack-gourmetgardofeat

 
Rec. Grated Carrot & Medjool Date salad with Gorgonzola Dressing. I can't find champagne vinegar,

has anyone else found it anywhere?


Grated Carrot and Medjool Date Salad with Gorgonzola Dressing
3 or 4 Carrots
4 dried Medjool Dates, pitted
3 tbs firmly packed crumbled Blue cheese ¼ cup Olive oil
2 tbs Champagne vinegar
½ tsp cracked Black pepper
Dandelion, arugula, or young lettuce leaves for garnish

1. Using a vegetable peeler or paring knife, peel the carrots. Grate them on the large holes of a hand-held grater to make 1 cup. Set aside. Chop the dates into pieces about the size of corn kernels and set them aside as well.

2. In a bowl, combine the cheese, olive oil, vinegar, and pepper, mashing and whisking the cheese to make a thick dressing. Add the carrots and the dates to the dressing and turn them until they are well coated.

3. Transfer to a serving bowl or to individual salad plates and garnish with dandelion, arugula, or lettuce. Serve at once.

This week’s recipe, the Grated Carrot and Medjool Date Salad with Gorgonzola Dressing, is from Georgeanne Brennan's, published in the book Down to Earth: Great Recipes for Root Vegetables, Chronicle Books, 1996

 
Yum, this looks good. I have champagne vinegar, but can't remember where I

bought it - most larger stores would have it, I would think? If you can't find it, just substitute in white wine vinegar. There's so little of it in there, it shouldn't alter the taste.

Thanks for posting the recipe.

 
There is a Mexican restaurant in Encinitas (El Norte?) that serves a cabbage salad. . .

with a cumin dressing. They call it "cole slaw" but the dressing is not sweet, it is cumin-y and somewhat tart. I will have to try this dressing on some shredded cabbage and see how it tastes.

 
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