Nutty Carrot Salad with Cumin Dressing
This salad was inspired when I had few ingredients in my kitchen one day. I serve it with soft boiled eggs on the side for breakfast/brunch. It would also make a great side salad next to a steak or lamb dinner.
Ingredients
Salad
4 medium carrots skins peeled and then shaved with a vegetable peeler about 2 cups
2 medium parsnips skins peeled and then shaved with a vegetable peeler about 1 cup
½ cup white onion, thinly sliced
½ cup walnuts, toasted and coarsely chopped
1/3 cup cilantro, coarsely chopped
¼ cup golden raisins
Spinach for garnish
Dressing
¼ cup Extra Virgin Olive Oil
1 ½ tablespoons fresh lime juice (about 2 limes)
1 tablespoon cumin seeds toasted then ground (use ½ teaspoon of the ground cumin)
Fresh ground sea salt and pepper to taste
Eggs
8 eggs
Medium pot of boiling water
Pinch of salt
Paprika to taste
Preparation
Toss all of the salad ingredients in a large bowl.
Toast the cumin seeds in a pan on medium heat for 1 ½ to 2 minutes until lightly browned. Be sure to constantly toss while the seeds are toasting to prevent them from burning. Remove seeds from heat and grind in a coffee grinder. In a small bowl, whisk olive oil, lime juice, and ½ teaspoon of the ground cumin (reserve the remainder for another use). Add salt and pepper to taste. Set aside.
To prepare the eggs bring a medium pot of water to boil with a pinch of salt. When the water is boiling carefully add the eggs to the pot. Let eggs boil uncovered for 8 minutes. Remove from heat, drain water and let the eggs cool. Peel the eggs and slice each egg in half diagonally.
To assemble the salad, toss the dressing with the salad until the dressing is mixed thru. Lay a handful of spinach in the center of four plates. Top with equal portions of the salad on each plate. Place 4 egg halves on each plate, one on each corner of the plate and sprinkle each egg with paprika and serve.
*Salad and dressing can be prepared separately the night before if you are entertaining. Double or triple the recipe for a large group. Toss the salad and the dressing together just before ready to serve on a large platter and lay the eggs on the sides. It will make a beautiful presentation and tasty dish for a morning or afternoon brunch.
Serves 4
Download Recipe (PDF)
