Carrot Salad
 
1 large  carrot
2 tsp  currants
1 Tbsp  olive oil
1 Tbsp  lemon juice
1 tsp  zested lemon rind
1/2 tsp  black cumin seeds
1 Tbsp  finely chopped, flat leaf parsley
  salt
  pepper
 
wash and peel the carrots. using a lemon zester scrape the carrots to 
produce short pieces as you would if you were zesting a lemon. keep going 
until you have about one cup of zested carrot. using the lemon zester 
again, 
zest the rind of a lemon to produce one teaspoon of zest. (there's no need 
to peel the rind from the lemon. it's easier to do this from the whole 
lemon.) place the carrot and zested lemon rind in a bowl, then add lemon 
juice from the zested lemon, olive oil, and currants. place the cumin 
seeds 
in a frying pan and heat until they start to pop and their aroma is 
distinctive. crush in a mortar and pestle. sprinkle over the carrot. chill 
for up to four hours (but for at least half an hour). at the last moment, 
season with salt and pepper and toss with the parsley. 
 
 
niki 
 
 
-- 
(ID: 12329) Mirror: rec.food.recipes: Sun, Jun 8, 2003


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