shaved carrots, tangerine and pomegranate
Yield 2-4 servings
Multicolored carrots look absolutely beautiful in this salad, but of course regular carrots will work just as well. The easiest way to get a good pile of ribbons is to choose those that are about 7" long and 1 1/2 " in diameter. Also, look for tangerines that are juicy. Seedless clementines, which are perfect for eating out of hand, will not yield enough juice for the dressing.
- ¾ teaspoon coriander seed
- 3 juicy tangerines, such as Murcott or Satsuma variety
- 1 teaspoon finely chopped shallot
- 1 teaspoon honey
- Kosher salt
- 4 medium carrots (about 4 ounces each); scrubbed
- 1 1/2 tablespoons extra-virgin olive oil
- Fresh pomegranate seeds
- 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.
- Halve 2 of the tangerines and squeeze the juice into the same skillet. Bring to a boil; reduce to 2 tablespoons.
- 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.
- Peel the remaining tangerine and divide into segments; add to the juice mixture.
- If your carrots are especially hairy give them a quick surface peel with a swivel peeler and discard. Shave the carrots into ribbons, turning to include all sides (you’ll be left with a slender core, which is the cook’s treat).
- 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.
- Serve the carrot salad with some pomegranate seeds sprinkled on top.
Recipe by Familystyle Food at https://familystylefood.com/shaved-carrots-tangerine-and-pomegranate/