Recipe

Ivy Manning's

All-of-the-Carrot Salad with Moroccan Flavors 

Accompanying Newsletter: All-of-the-Carrot

1 large bunch carrots with tops
1 tsp. cumin seeds
¼ tsp. smoked paprika
1 garlic clove
3 Tbsp. fresh lemon juice
½ tsp. sugar
2 Tbsp. olive oil
¼ cup cilantro, finely chopped

Cut carrot tops away from carrots and set aside. Peel carrots and leave them whole. Bring a large pot of water to a boil. Add 1 tablespoon salt and the whole carrots and boil until the carrots are just tender when pierced with a paring knife, about 10 minutes, depending on size and age of carrots. Drain in a large colander and allow to cool slightly.

Meanwhile, roast the cumin seeds in a small, dry sauté pan over medium heat until they are fragrant, about 1 minute. Transfer seeds to a mortar and pestle. Pound the cumin seeds, paprika, and garlic together into a paste. Add the lemon juice, sugar, and oil, and stir to combine.

Cut the carrots on the bias into ½-inch slices. Pick the feathery carrot leaves away from their stems and roughly chop; you will need one cup.

Toss the carrots, dressing, carrot tops, and cilantro together gently in a serving bowl. Season with salt and pepper and serve at room temperature.

Reprinted with the permission of Culinate, from the Ivy Manning collection.

May you be well nourished,

Rebecca Wood