Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Mediterranean Carrot Salad

Scott Phillips

Servings: four.

I like the look and texture of this salad best when the carrots are cut into a thin julienne. You can also coarsely shred the carrots in a food processor or on a box grater and still get tasty salad; it just won’t hold up as well once it’s dressed.

Ingredients

  • 2 lb. carrots, peeled
  • 1/4 tsp. fennel seeds
  • 1/4 tsp. mustard seeds
  • 1/4 tsp. coriander seeds
  • 1/8 tsp. cardamom seeds (from 1 or 2 pods)
  • 2 cloves garlic
  • 1 tsp. kosher salt
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. sherry vinegar
  • 1/8 tsp. cayenne
  • 1/2 to 3/4 cup extra-virgin olive oil
  • Freshly ground black pepper to taste
  • 1/4 cup minced fresh chives

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 20
      Cholesterol (mg): 0
      Sodium (mg): 560
      Carbohydrates (g): 25
      Fiber (g): 7
      Protein (g): 3

Preparation

  • Using a sharp knife or mandoline, cut the carrots into a thin julienne, about 1/16 inch thick and about 2 inches long (or shred them with a coarse grater). Grind the fennel, mustard, coriander, and cardamom seeds in a spice grinder or coffee grinder. In a mortar and pestle, smash the garlic with the salt to a paste. (Alternatively, smash the garlic on the cutting board with the side of a broad knife. Sprinkle it with the salt and work it into a paste with a fork.) In a large bowl, combine the garlic paste, lemon juice, and vinegar. Whisk in the cayenne, the ground seeds, and the olive oil. Add the carrots and toss to coat. Allow to marinate for at least 15 minutes and up to an hour. Taste and adjust seasonings, if necessary. Divide the salad among four plates, sprinkle with pepper, and garnish with the minced chives.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks