Day 79: Carrots in Cumin Dressing
Here's another make-ahead, serve-later refrigerator dish. If you like the idea, check out Day 68 which is similar in approach if not in flavoring. But I've simplified the process - and to absolutely no ill effect - and there's no big pile of dishes at the end. CARROTS in CUMIN DRESSING Active time: 25 minutes Time to table: 25 minutes Makes 6 cups Water to cover Table salt 2 pounds carrots DRESSING 2 tablespoons red wine vinegar Juice of an orange 1 teaspoon ground cmin 1 teaspoon sweet paprika 1/4 teaspoon allspice 1 tablespoon olive oil (reduced from 6 tablespoons! it must have been a typo?) Fill a large pot or Dutch oven with enough water to completely cover the grated carrots and bring to a boil. Add salt. Meanwhile, peel carrots and grate in a food processor. Add to boiling water, in batches if necessary, and let cook about three minutes. Drain in a colander. Mix dressing ingredients in a large bowl. Add hot carrots to dressing, combine well.