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| Chef | |
| Submitted | February 25th 2010 |
| Cuisine | Vegan |
| Category | Salad |
| Level | Beginner |
| Servings | 6 |
| Rating |
Ingredients
1 lb organic carrots, cut into 1/4 in thick slices, (3 cups)
1/2 c thinly sliced radishes (4-5)
1/4 c chopped green olives
2 T olive oil
3 cloves garlic, minced (1T)
2 tsp gound cumin
1 tsp paprika
2 T fresh lemon juice
6 T minced fresh cilantro
Use in a seder meal for passover. Vegetarian style. (Menu includes Garlicky Leek Soup, Greens and Quinoa Pie, and Mocha Chocolate Mousse Cake) Gluten Free. Traditionally, quinoa is not a grain (it's related to spinach and chard), so it's perfect for Passover. Serve at room temp.
Directions
Bring large ot of salted water to a boil. Blach carrots 3-4 min, or until just tender. Transfer to bowl of ice water to stop cooking; drain and transfer to a large bowl. Stir in radishes and olives.
heat oil, garlic, cumin and paprika in small skillet over med heat 2 min, or until garlic sizzles and starts to brown. Stir oil mixture into carrot mixture. Add lemon juice to skillet to remove any last bits in pan, then stir into carrot mix. Season with salt and pepper if desired. Stir in cilantro. Let stand 20 min at room temp to marry flavors.
heat oil, garlic, cumin and paprika in small skillet over med heat 2 min, or until garlic sizzles and starts to brown. Stir oil mixture into carrot mixture. Add lemon juice to skillet to remove any last bits in pan, then stir into carrot mix. Season with salt and pepper if desired. Stir in cilantro. Let stand 20 min at room temp to marry flavors.
Citation: Vegetarian Times March 2010 p. 53