Recent mint, Aleppo pepper, and cumin taste this carrot salad from chef Michael Solomonov of Zahav in Philadelphia. The carrots’ cooking liquid turns into a concentrated syrup when decreased, excellent for a subtly candy dressing. Discover all of our greatest carrot recipes right here.
Featured in: “Consuming Israel with Michael Solomonov.”
Yield: serves 4-6
Time: 2 hours half-hour
Elements
- 1½ lb. heirloom carrots reduce into 2-inch lengths, then reduce lengthwise into roughly ½-inch items
- Kosher salt
- 1 garlic clove, finely chopped
- ¼ cup olive oil
- 2 Tbsp. coarsely chopped mint leaves
- 2 Tbsp. recent lemon juice
- 1 tsp. Aleppo pepper
- 1 tsp. sugar
- 1 tsp. floor cumin
Directions
- To a big skillet, add the carrots and canopy with 1½ cups of generously salted water. Flip the warmth to excessive, and when the water boils, prepare dinner the carrots, turning often, till starting to melt, 8–10 minutes. Utilizing tongs, switch the carrots to a chopping board, and when cool sufficient to deal with, halve them lengthwise. (If utilizing common carrots, reduce into quarters.) Switch to a serving bowl and put aside.
- To the skillet with the cooking liquid, add the garlic and prepare dinner till the liquid turns into syrupy and reduces to about 3 tablespoons, about 3 minutes. Take away from the warmth and whisk within the oil, mint, lemon juice, Aleppo pepper, sugar, cumin, and salt to style.
- Pour the dressing over the carrots and toss to mix, then cowl with plastic wrap and refrigerate for no less than 2 hours earlier than serving.
