Curried Carrot Salad
by By Heather Von Herbruck
- 1 bunch baby carrots, scrubbed
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon fresh ginger
- Pinch curry powder
- Pinch ground cumin
- Olive oil, to taste
- 1 inch fresh turmeric root, for zest
- 1⁄2 onion, sliced
- 1 bulb of fennel
- 3 cups sunflower shoots
- Carrot and fennel tops for garnish
Cut carrots lengthwise and toss with cumin seeds, fennel seeds, ginger, curry powder, ground cumin, and olive oil. Zest fresh turmeric to taste. Place on a sheet pan and roast for about 10 minutes or until golden, crunchy brown. Flip consistently so the carrots do not burn. Salt after roasting.
Meanwhile, caramelize the onion and mandolin the fennel bulb. Toss together with sunflower shoots.
Cool the carrots on parchment paper, letting them sit until they’re crisp. Once cool and crisp, salt to taste, and toss with the onion, fennel, sunflower shoot mixture, and dressing.
1/3 cup walnut oil
1⁄4 cup carrot juice
1/3 cup water
1 teaspoon fresh grated turmeric 1 small clove garlic
1 teaspoon each fresh ginger, lemon thyme, oregano flowers, rice vinegar, lemon juice, and lemon zest
1 tablespoon caramelized onions 3 tablespoons carrot purée
1 teaspoon fennel seeds
2 tablespoons olive oil
2 teaspoons Bragg’s amino acids 1 teaspoon maple syrup
1 teaspoon salt
Purée all ingredients until smooth. If you don’t have time to caramelize the onions, simply add more maple syrup to taste.
Yield: 4-6 servings