My love for Mark Bittman has been acknowledged here, here, and here and here! And still he tosses out more new and easy ideas. This salad is just one of the 101 Salads he posted on the Minimalist in 2009. It was reposted this summer and instead of just reading them with delight, I copied a few to try.
“14. A classic Moroccan thing: Thinly slice carrots, or grate or shred them (the food processor makes quick work of this). Toss with toasted cumin seeds, olive oil, lemon juice and cilantro. Raisins are good in here, too. There is no better use of raw carrots.”
Actually, if this is classic Moroccan, it is also a riff on (or vice versa) an Italian and or French classic preparation. So maybe it simply is a Mediterranean style. No matter what country you want to attribute it to, it is pure carrot-aliciousness!
The catch to Bittman’s “quick” salads is no proportions. But since I already made an Italian version of this salad that I learned from Marcella Hazan, I can pass it along with assurance!
Moroccan Carrot Salad with Cumin and Cilantro
2-3 large carrots, washed, grated on large holes
1/2 teaspoon salt
1 teaspoon cumin seeds
2 tablespoons cilantro, minced
Dry roast cumin seeds in hot skillet until they begin to turn brown and you can smell their aroma. Remove from heat. Place carrots in bowl and sprinkle salt on top and toss for 1/2 minute. Juice 1 lemon over carrots and toss for a few seconds. Add cumin seeds, 1/2 to 1 tablespoon olive oil – just to help spread carrot juices around that have been brought out by the salt, and add cilantro and toss all well. Best served immediately.
Recipes currently inspiring me:
M.K. Fisher’s Socca at More Than Burnt Toast
Spicy Vegetable and Gouda Cheese Stromboli at Cinnamon Spice and Everything Nice
Tortellini and Shrimp Salad at The Perfect Pantry