Carrot, Tangerine and Pomegranate Salad
Serves 220 mins prep10 mins cook
Multicolored carrots look absolutely beautiful in this salad, but of course regular carrots will work just as well.
0 servings
What you need
Instructions
1 Put the coriander seeds in a small (5-8-inches) skillet set over medium heat. Toast about 5 minutes, just until the seeds become fragrant. Remove from the pan. 2 Halve 2 of the tangerines and squeeze the juice into the same skillet. Bring to a boil and reduce to 2 tablespoons. 3 Coarsely crush the coriander seeds in a mortar and pestle or by using the flat side of a large chef’s knife on a cutting board. Combine the coriander with the reduced tangerine juice, shallot, honey and ½ teaspoon salt in a bowl. 4 Peel the remaining tangerine and divide into segments and add to the juice mixture. 5 If your carrots are especially dirty give them a quick surface peel with a swivel peeler and discard them. Shave the carrots into ribbons, turning to include all sides (you’ll be left with a slender core, which is the cook’s treat). 6 Pile the carrot ribbons into a large mixing bowl and drizzle with olive oil. Add a good pinch of salt and gently massage with your hands to coat. Pour the tangerine mixture over and toss again. 7 Serve the carrot salad with some pomegranate seeds sprinkled on top.View original recipe