One of the most delightful things about having a cooking blog is the obligation to try new recipes. Often obligations are tedious, negative things, but I know this one has a special reward: finding new home-run dishes.
This salad exudes exoticism with its very smell so much so that the empty serving bowl in the kitchen always spurns me to make another batch for lunch the next day!
Prep time: 10 minutes
Serves: 6 (as a side dish)
Adapted from Keep it Seasonal by Annie Wayte
- 2 large carrots
- toasted almonds
- raisins (golden are preferable, but I have made it with normal ones as well)
- 6 dates
- handful cilantro leaves
- handful fresh mint leaves
- orange juice
- one lemon
- ground cinnamon
- sea salt
- freshly ground pepper
- With a large grater, grate both carrots into a serving bowl.
- Chop the dates into small (1/4-1/2 inch) cubes.
- Add 1/3 cup almonds, 2 heaping tablespoons raisins, and dates to the carrots.
- Add 3 tablespoons orange juice, lemon juice and zest, 1 tablespoon cinnamon, and a dash of salt and pepper to the salad.
- Mix throughly and make sure ingredients are well coated with cinnamon and liquid.
- Roughly chop mint and cilantro and add to salad.
- If possible, let the salad rest at room temperature for 30 minutes to allow the flavors to meld.