a few large organic carrotsDepending on how big you want to make this salad
pinchcumin seeds
pinchcoriander seeds
fresh lemon juice
extra-virgin olive oil
Salt and pepper to taste
Fresh cilantro or parsley leaves for garnishoptional
Instructions
In a small, dry skillet, toast the cumin and coriander seeds over medium heat. Stir frequently for about 2-3 minutes or until they become fragrant. Remove them from the heat and let them cool.
Using a mortar and pestle, or the flat side of a knife mash the seeds. This releases their flavors and aromas.
In a small bowl, whisk together the ground cumin and coriander seeds with fresh lemon juice and extra-virgin olive oil. Season with salt and pepper to taste. This dressing will have a lovely, aromatic quality from the ground spices.
Peel the carrots and cut them into thin, matchstick-sized julienne strips. You can use a sharp knife or a julienne peeler for this. Place the julienned carrots in a large salad bowl.
Pour the cumin and coriander dressing over the julienned carrots in the salad bowl. Toss the salad thoroughly, ensuring that the carrots are evenly coated with the dressing.
Cover the salad bowl and let it sit in the refrigerator for at least 30 minutes. Allowing the salad to chill and marinate will enhance the flavors.
Just before serving, you can garnish the salad with fresh cilantro leaves if desired. These add a touch of freshness and color to the dish. Serve your this salad as a refreshing and flavorful side dish.