Carrot Salad With Carrot Tops Currants And Toasted Cumin recipes
Ingredients
- 1/4 teaspoon finely grated orange zest (use a microplane grater)
- 2 tablespoons orange juice
- 1 1/2 tablespoons aged sherry vinegar
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- ground black pepper
- 2 teaspoons cumin seeds
- 1 1/4 lbs (565 g) carrots – peeled and finely grated (use the shredding attachment of a food processor)
- 1/4 cup currants – soaked in hot water for 10 minutes
- 1/2 cup finely chopped young carrot tops
Instructions
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