CARROTS FINALLY GET A STARRING ROLE
Common vegetable comes to life in bright and spicy salad
Carrots are usually taken for granted, which is a pity in late summer when they are at their freshest and best.
This Mediterranean recipe calls for different colours of carrots, which is not necessary as so-called “rainbow” carrots cost more than the standard orange, and the colours will be lost in this bright and spicy salad.
Chicago blogger Jeanine Donofrio chops some of the carrots and bakes them in her recipe from Love & Lemons Every Day (Penguin, $35), leaving some raw to add crunch.
The 100-plus recipes in this handsome book should lift any cook’s salads out of the doldrums.
Most could be main-course meals as they have foods included such as pasta, legumes, rice, cheese, mushrooms or firm vegetables like beets, fennel, cauliflower and even rutabaga.
Each recipe has a note saying if it is vegan or gluten-free.
MOROCCAN-SPICED CARROT SALAD WITH LENTILS
Serves: 4
1 cup (250 ml) dry French green lentils, rinsed
8 medium rainbow carrots, 6 chopped, 2 sliced thinly
3 tbsp (45 ml) extra-virgin olive oil, plus extra
1 tsp (5 ml) sea salt, plus extra Freshly ground pepper
2 tbsp (30 ml) apple cider vinegar
1 garlic clove, minced
1 tsp (5 ml) ground cumin
1 tsp (5 ml) grated fresh ginger root
1 tsp (5 ml) ground coriander 1/4 cup (60 ml) pepitas or pumpkin seeds, toasted, salted (or substitute pine nuts or unsalted pistachios.)
4 cups (1 L) mixed arugula and baby spinach
1/2 cup (125 ml) fresh, chopped mint leaves
2 tsp (10 ml) fresh lemon juice 1/2 cup (125 ml) pickled red onions (optional)
1. Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper. Bring a medium pot of water to a boil, add the lentils and cook for 15-20 minutes or until tender but al dente.
2. Drain and rinse lentils under cold water, shaking off excess water and draining further.
3. Spread the chopped carrots on the prepared baking sheet, drizzle with oil and sprinkle with salt and pepper. Roast in preheated oven for 20-25 minutes, or until tender and browned but not softened.
4. Meanwhile, in a large bowl, whisk together the oil, vinegar, garlic, ginger, 1/2 tsp (2.5 ml) of the cumin, 1/2 tsp (2.5 ml) of the coriander, the salt and a few grinds of the pepper. Add the lentils, sliced raw carrots, pepitas, salad greens, mint and lemon juice to the bowl and toss.
5. While baked carrots are still warm, toss with the remaining 1/2 tsp (2.5 ml) of the cumin and 1/2 tsp (2.5 ml) of the coriander. Add carrots to salad bowl, tossing to combine.
6. Top with the pickled onions, if using, season to taste with salt and pepper, and serve.