Spiced Carrot Salad
A vibrant Middle Eastern-inspired carrot salad featuring blanched carrots tossed with currants, toasted pistachios, and aromatic spices like coriander and anise. Fresh herbs and a honey-lemon dressing bring this colorful dish together.
Ingredients
- •1 pound carrots with fresh green tops if available
- •⅓ cup currants
- •½ cup chopped pistachios, toasted
- •1 tablespoon coriander seed, toasted
- •2 teaspoons anise seed, toasted
- •¼ teaspoon cinnamon
- •1 tablespoon honey
- •½ cup extra virgin olive oil
- •2 tablespoons lemon juice
- •1 teaspoon kosher salt, divided
- •½ cup loosely packed picked fresh dill
- •½ cup loosely packed fresh cilantro leaves
Cooking Instructions
- 1.
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.
15 min
- 2.
Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.
10 min
- 3.
Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.
5 min
- 4.
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.
5 min
