Spiced Carrot Salad

Source: epicurious.com


1 pound
carrots (with fresh green tops if available)
1⁄3 cup
1⁄2 cup
pistachios (chopped and toasted)
1 tablespoon
coriander seeds (toasted)
2 teaspoons
anise seeds (toasted)
1⁄4 teaspoon
1 tablespoon
1⁄2 cup
extra virgin olive oil
2 tablespoons
lemon juice
1 teaspoon
salt (divided)
1⁄2 cup
loosely packed fresh dill sprigs
1⁄2 cup
loosely packed cilantro leaves


Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.

Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.

Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.

To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.  (Recipe #778)

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