I liked my original version of Jersusalem Carrot Salad ... quite alot in fact.
|One of the gates into The Old City |
But after making it a few times, we decided it wasn't close enough to the carrot salad we enjoyed during our trip to Israel this past fall.
|Lots and lots of tinkering ...|
So I went and tinkered with it a bit and came up with this version. Didn't bother this time with the extra spice of toasting the spices since at the moment it's 90F outside (just ignore that I have air conditioning inside, 'kay?). Anyhow, the extra lemon, plus the tiny bit of coriander pretty much nails it.
Until I tinker with it yet again.
Jerusalem Carrot Salad Part Deux - Easy
Yield: 6-8 servings
2 Tbl. olive oil
1 Tbl. honey
Zest from one lemon (approx. 1 tsp.)
Juice from one lemon (approx. 1 Tbl.)
1/2 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
1/4 loosely packed cup parsley leaves, chopped1/2 tsp. zhug or cayenne pepper (optional)
1 tsp. ground cumin
1 tsp. cinnamon
1/4 tsp. ground coriander
1/3 cup shelled pistachio nuts, chopped1/3 cup shelled pistachio nuts, chopped
1/3 cup shelled pistachio nuts, chopped
1/3 cup shelled pistachio nuts, chopped1 lb. carrots, peeled and coarsely grated or shredded
Whisk all of the ingredients, except carrots and pistachio nuts, in a large bowl. Add carrots and nuts; gently toss. Cover and refrigerate at least 30 minutes to allow flavors to "marry."
Serve cold or at room temperature.