Citrus Carrot Salad

A while ago, when Borders book stores were about to close their doors, they were blowing out all of their merchandise. Needless to say, I totally stalked the cookbook section, buying a lot more books than I should probably admit to. Most notably, I picked up a copy of Mark Bittman’s encyclopedic book, How To Cook Everything.

It was only today that I realized that I’ve never actually made a recipe from it. Don’t get me wrong. I read the book (almost) cover to cover. I learned tons and tons from it. I’ve gotten ideas from it. But today I finally took it down to make a recipe.

This is one that intrigued me every time I saw it. I love the combination of carrots, citrus and cumin in this. Whether you’re looking for a great way to incorporate carrot into your Rosh Hashanah menu, or you love carrots and want to make a great salad from them, or you want a really simple salad recipe, this is for you. Personally, I’m intrigued by this dressing. I want to try it on a lettuce salad, I love the flavor combination.

Talk to me people. What’s your favorite cookbook?

Citrus Carrot Salad:

Adapted from Mark Bittman‘s How to Cook Everything

Ingredients:

1 1/2 pounds carrots, peeled and shredded

juice of 2 oranges

juice of 1 lemon

2 Tablespoons olive oil

1 teaspoon cumin

salt and pepper to taste

optional: parsley, for garnish

Instructions:

Place the shredded carrots in a bowl, set aside.

Whisk together the orange juice, lemon juice and olive oil. Add the cumin, salt and pepper. Pour over the shredded carrots and stir to combine.

Optional: garnish with fresh parsley.

Enjoy!

Thanks for reading! Hope you love this salad. Did you enter the Rosh Hashanah giveaway yet? There’s still time, you don’t want to miss this opportunity! -Miriam