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
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
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.
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