The Ortiz family has a love affair with cumin. We use upwards of three ounces a month, which, for a spice, is a lot. Without cumin, many Hispanic and Mediterranean dishes lose their delicious pizzazz. And chili just isn’t the same without it.
This easy and inexpensive salad—shredded carrots with dressing—mixes the tang of citrus, the warm smoke of ground cumin, and the sweet mildness of carrot, making it a good dish for company and potlucks.
from How to Cook Everything by Mark Bittman
Time: 10-15 minutes
Yield: 4 servings
- 1 ½ pounds carrots, peeled and grated
- Juice of 2 oranges (I use orange juice)
- Juice of 1 lemon (I use bottled lemon juice)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 1 teaspoon ground cumin, or more to taste
1. Use the julienne cutter of a food processor to cut the carrots into fine shreds, or cut into ⅛-inch slices. (I grate them the old fashioned way, with a hand grater.)
2. Blend the remaining ingredients and pour the dressing over the carrots. Toss and serve.
Copyright 2014 Rhonda Ortiz