About the Recipe
Root vegetables are wonderful and in abundance at the market now. Did you know that when they are cut their structural cells are ruptured, releasing sugars and hydrocarbons, the chemical source of their aromas and flavor? Grating is the best technique to get the most out of this process. I explored it a few weeks ago in the sweet potato hash recipe. You might also stop by the Chickadee Creek Farm booth to grab an organic daikon radish and their recipe card for Daikon Cakes which features skillet-cooked grated radish (SO delicious and easy!). Explore it even further with this Moroccan Carrot Salad which contains a nice mix of flavors that keeps things bright, fresh, colorful, and interesting with a tangy dressing .
-Christine, Market VP and side salad specialist
Ingredients
2 tablespoons lemon juice
1 tablespoon pomegranate molasses (easy to find in international aisle of grocery stores)
½ teaspoon ground turmeric
Kosher salt and ground black pepper
¼ cup extra virgin olive oil
1/3 cup dried apricots, thinly sliced
1½ cups cumin seeds, toasted
1 pound carrots, peeled and shredded on a box grater or food processor's medium shredding disc (you don't want very thin or too-thick pieces)
½ cup shelled, roasted pistachios, toasted and chopped
¾ cup pitted green olives, chopped
½ cup roughly chopped fresh mint, plus more for serving
Preparation
In a large bowl, whisk together the lemon juice, molasses, turmeric, and ½ tsp salt. While whisking, slowly pour in the oil. Add the apricots and cumin, then let stand for 5 minutes to soften apricots.
Fold in the carrots and stir until evenly coated. Stir in the pistachios, olives, and mint. Season with salt and pepper to taste. Transfer to a serving bowl. Sprinkle with a little more mint.