Mediterranean Carrot Salad

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Mediterranean Carrot Salad - Carbs 26g, Fiber 7.4g

 

2 pounds carrots, peeled and thinly sliced

3 cloves garlic, peeled

3 tablespoons extra-virgin olive oil

3 tablespoons cider vinegar

2 teaspoons ground caraway seeds

1 teaspoon harissa

Salt

1/2 cup kalamata olives

2/3 cup crumbled feta cheese, (4 oz.)

 

 

 

 

1. Combine carrots, garlic cloves, and about 1/2 cup water in a medium pan over

high heat. Bring to a boil, then reduce heat, cover, and simmer until carrots

are just tender when pierced, 4 to 5 minutes. Drain.

 

2. Meanwhile, in a glass measure, mix olive oil, vinegar, caraway, and harissa.

Mash the cooked garlic cloves with a fork and whisk into dressing. Pour over

warm carrots and mix gently to coat. Add salt to taste. Let cool to room

temperature.

 

3. Mound carrot mixture onto plates and surround with kalamata olives and feta

cheese.

 

Yield: Makes 4 servings

Prep and Cook Time: about 20 minutes.

 

Source: Sunset, MARCH 2006

Formatted by Chupa Babi: 03.15.08

 

CALORIES 316 (63% from fat); FAT 22g (sat 6.4g); PROTEIN 6.5g; CHOLESTEROL 25mg;

SODIUM 698mg; FIBER 7.4g; CARBOHYDRATE 26g

 

When chef Bill Briwa (chef-instructor at the Culinary Institute of America at

Greystone in Napa Valley) prepares this spicy dish, inspired by cookbook author

Paula Wolfert, he purées the carrots; the soft mixture absorbs the seasonings

well. We've sliced the carrots instead, for a dish with interesting form and

textures. Notes: You can find harissa--a hot chile paste--in well-stocked

supermarkets.

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