by melissav
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Burnt Offerings's Testing Notes:
Expand Collapsemelissav's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
1 teaspoon cumin seed Ask a question about this ingredient
1 teaspoon coriander seeds Ask a question about this ingredient
1 teaspoon mustard seeds Ask a question about this ingredient
1 tablespoon preserved lemon (about 1/4-1/2 lemon), pulp discarded, minced Ask a question about this ingredient
3 carrots, washed and peeled Ask a question about this ingredient
1/2 fennel bulb Ask a question about this ingredient
1 tablespoon sherry vinegar Ask a question about this ingredient
kosher salt Ask a question about this ingredient
1 small handful cilantro leaves Ask a question about this ingredient
1 small handful fennel fronds Ask a question about this ingredient
Heat the olive oil in small saute pan over medium low heat. Add the cumin, coriander, and mustard seed and heat until the seeds begin to pop. Immediately remove the pan from the heat, add the preserved lemon and set aside.
Ask a question about this stepMeanwhile, prepare the carrot and fennel. Using a vegetable peeler, peel the carrots into long tangles. Place into a bowl. Slice the fennel on a mandoline as thinly as possible. Add to the bowl.
Ask a question about this stepFinish the dressing by whisking the sherry vinegar into the pan with the oil and seeds and seasoning with salt.
Ask a question about this stepToss the dressing with the carrots and fennel, staring with 3/4 of the dressing and adding the rest as necessary. How much you need will really depend on the size of your carrots and fennel. Taste for salt and adjust as necessary.
Ask a question about this stepYou can either toss in the cilantro leaves and fennel fronds and serve or plate individually and top each portion with the cilantro leaves and fennel fronds.
Ask a question about this stepThanks for offering to test this. I hope you like it. It is super easy and quick.
This was terrific Mellisav! Did you see the clip of Amanda making shaved salads on The Today Show this AM? Your salad would have been perfect to highlight! I added some freshly ground pepper - it really added a nice bite. This would make a knock out cole slaw if you grated the carrot and fennel, added chopped nappa cabbage and mixed the dressing with some yogurt. But it was very pretty, and very tasty as it was. Thanks!
So happy you liked it. I haven't seen the clip yet but I am about to watch it. I like the cole slaw idea. Definitely trying that at our next BBQ. Thanks for the feedback!
This looks delicious and since I have a few more carrots and a fennel bulb in my fridge this is definitely on tonight's menu. Seems like it would be a great salad for taking to work for lunch too.
LOVE the flavors - toasting the spices is magical isn't it? I have a poolside baby shower in April and neice has requested salads and kabobs (and cupcakes) I think this will be one of them! And yeah, I dream food too ... we are all obsessed!!!!
My husband thinks I am a nutjob since I am always dreaming of food. When I woke up from the nap and told him that I just dreamed up this salad, I got a strange look. :-) But, hey, he gets to enjoy the fruits of my slumber!
I made this with everything except the preserved lemon, subbing fresh Meyer, and loved it!
This sounds wonderful! So refreshing!
did you say POOL? in FEBRUARY? color me jealous. (nice recipe, btw. i dream about food, too.)
We had one of those perfect Floriday weekends, blue skys, sunny, nice breeze. I will have to try and remember this one once the temperature and humidity skyrocket in few months.
This sound delightful! Nice nap time work!
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Can't wait to make this for Editor's Picks! After fondue and pudding - it will be a nice change to make something light and healthy, and I love the flavor profile in this!