Spiced Carrot Salad

Ingredients for Spiced Carrot Salad

• 450g carrots with fresh green tops if available

• 45g currants

• 1/2 cup chopped pistachios, toasted

• 1 tablespoon coriander seed, toasted

• 2 teaspoons anise seed, toasted

• 1/4 teaspoons cinnamon

• 1 tablespoon honey

• 120ml extra virgin olive oil

• 2 colheres de sopa de suco de limão

• 1 teaspoon kosher salt, divided

• 1/2 cup loosely packed picked fresh dill

• 1/2 cup loosely packed fresh coriander leaves

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.

Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.

Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoons salt in a blender and blend until slightly chunky but seeds are not intact.

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.