“What’s up, Doc?”




A delicious carrot salad, that’s what! This dish is served in a restaurant I frequent (where I happen to be acquainted with the chef)… It’s a local favorite.

Begin by supreming (see my post “The Supreme Grapefruit”) four oranges and reserving the juice. Peel a bunch or bag of carrots and set aside. Pour a few tablespoons of olive oil in a pot and sprinkle a teaspoon of cumin seeds in it; saute for a few minutes. Stack carrots on top, season, and add all orange juice and enough water to cover.

Truc (Tip): Make a parchment paper circle to protect the surface and prevent the carrots from drying out:

Cook until tender when pierced and cool completely.

To prepare salad, spread some Greek yogurt across a platter; slice carrots longways and place on top; arrange orange slices over all; sprinkle with parsley or celery leaves; drizzle with olive oil.


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