Best Cooked Carrot Salad With Toasted Cumin Dressing Recipes

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COOKED CARROT SALAD



Cooked Carrot Salad image

This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.

Provided by PanNan

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

8 carrots
1 cup water
1 garlic clove
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon parsley, minced (flat leafed variety)
salt
pepper, freshly ground

Steps:

  • Wash, scrape and slice carrots into 1/4 inch thick rounds.
  • Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
  • Drain carrots and place in serving bowl.
  • Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.

Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 44, Carbohydrate 6.1, Fiber 1.8, Sugar 2.9, Protein 0.7

COOKED CARROT SALAD WITH TOASTED CUMIN DRESSING



Cooked Carrot Salad with Toasted Cumin Dressing image

Categories     Salad     Onion     Appetizer     Side     Dinner     Lunch     Carrot     Summer     Healthy     Potluck     Cilantro     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

1 pound carrots, peeled, halved lengthwise, then cut crosswise into 1/3-inch-wide pieces
1/2 cup water
2 large garlic cloves, chopped
1/4 teaspoon coriander seeds
1/4 teaspoon dried crushed red pepper
1 1/2 teaspoons ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil (preferably extra-virgin)
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
4 Kalamata olives or other brine-cured black olives, pitted, chopped

Steps:

  • Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.
  • Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.
  • Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)

CARROT SALAD WITH CUMIN AND CORIANDER



Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

  • Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
  • To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

MOROCCAN COOKED CARROT SALAD



Moroccan Cooked Carrot Salad image

There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 10

1 pound carrots, peeled and thinly sliced
3 to 4 tablespoons extra virgin olive oil (to taste)
2 large garlic cloves, minced or pureed in a mortar and pestle with 1/4 teaspoon salt
Salt to taste
1/2 teaspoon freshly ground pepper
1 teaspoon cumin seeds, lightly toasted and ground
2 to 3 tablespoons fresh lemon juice (to taste)
1/4 cup chopped flat-leaf parsley
Imported black olives
2 hard boiled eggs, cut in wedges (optional)

Steps:

  • Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
  • Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.

LUDO LEFEBVRE'S ROASTED-CARROT SALAD



Ludo Lefebvre's Roasted-Carrot Salad image

At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer. But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine. Toasting the cumin for the carrots and the crème fraîche is very important, but don't worry if you can't find all the herbs for the garnish. Just one or two will bring pleasure.

Provided by Sam Sifton

Categories     dinner, lunch, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 24

1/2 teaspoon ground cumin
11/2 pounds small carrots, approximately5 inches in length, scrubbed clean andtops trimmed
1 bay leaf (fresh, scored)
1 head garlic, cut in half
5 to 7 sprigs fresh thyme
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground blackpepper to taste
2 blood oranges, juiced
1 tablespoon white vinegar
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
1 cup crème fraîche
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
Pinch kosher salt
1/2 small red onion, thinly sliced
1 tablespoon roughly chopped roastedalmonds
2 blood oranges, cut into supremes
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped chervil
1 tablespoon finely chopped chives
Kosher salt or fleur de sel

Steps:

  • Preheat oven to 400. Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.
  • Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.
  • Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.
  • Remove carrots from oven, discard aromatics and set aside to cool.
  • Meanwhile, make the vinaigrette. Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.
  • Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.
  • Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche. Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs across the top of the salad, and finish with a pinch or two of salt. Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.

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