Carrot and Fresh Fennel Salad with Orange-Toasted Cumin Vinaigrette

Joined Oct 24, 2007
4 medium carrots, peeled and sliced *paper thin (about 12 ounces)
1 small fennel bulb, sliced *paper thin crosswise (about 4 ounces)
1 small onion, peeled and sliced *paper thin (about 2 ounces)
1/2 cup orange-toasted cumin vinaigrette

8 tablespoons virgin olive oil
6 tablespoons fresh orange juice
4 tablespoons white wine vinegar
1/2 teaspoon salt
2 teaspoons whole cumin seeds
1/4 teaspoon crushed red pepper



For the Salad:

Combine all of the ingredients in an appropriately sized bowl and allow to rest at room temperature for 15 minutes. The salad may be consumed as is, or tossed with romaine lettuce.
*To prepare the vegetables, slice them, literally, paper thin, using a mandolin (the culinary type, not the musical instrument), electric slicer, or carefully with a very sharp knife.

For the Vinaigrette:

In a small bowl, whisk together the olive oil, orange juice, white wine vinegar and salt set aside. In a small dry skillet, combine the cumin seeds and hot pepper. Place the skillet over medium-high heat and toast the spices until they begin to change color and perfume the air (stir and toss the spices continually to avoid scorching). Pour the toasted spices, directly from the hot skillet, into the vinaigrette-they should sizzle when combined with the liquid. Whisk together the vinaigrette until fully incorporated transfer the vinaigrette to an appropriate sized container. Allow the vinaigrette to rest for at least 1/2 hour before using.
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