Crispy Carrot Salad with Lime Cumin Dressing
This salad is crisp, crunchy and refreshing- it’s the perfect counterpoint to a heartier main dish like ribs or fried chicken. The fresh pop of lime, along with cilantro and some crumbled queso play well with a citrusy smokey dressing. I used a mandoline. If you have one - fabulous! If you don’t- use a vegetable peeler. You’ll be amazed how impressive and easy shaving a few carrots can be!
Serves 4
INGREDIENTS
4 carrots, multicolored if available
2 mini seedless cucumbers or half an English cucumber
2-3 handfuls arugula
1 stalk celery
1 15oz can chickpeas, drained and rinsed
⅓ cup crumbled queso fresco
¼ cup cilantro leaves
Sesame seeds, for finishing
Fleur de sel, for finishing
Dressing
Juice of 2 limes
1 tbsp Dijon mustard
1 tbsp mustard seed
½ cup extra virgin olive oil
½ tsp ground cumin
1 tsp kosher salt
½ tsp freshly ground black pepper
Special Equipment: Mandoline
METHOD
On the mandoline using a guard or a kitchen mitt, carefully and slowly slice carrots lengthwise, then slice cucumbers crosswise. Adjust mandolin to wider setting and slice celery crosswise. Mound onto serving platter along with arugula, chickpeas, cilantro and queso.
For dressing, combine all ingredients in a small bowl and whisk until emulsified. Pour over salad and gently toss to combine. Finish with sesame seeds and Fleur de sel. Serve immediately.
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Benriner Mandoline Slicer
KH Wurtz Shallow Serving Platter
Moutarde de Bourgogne Dijon Mustard
