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Carrots In Orange Cumin Vinaigrette Recipe

by Global Cookbook

Ingredients

2 tsp Cumin seed 1/4 c. Orange juice 1/2 tsp Dijon mustard 1 1/2 tsp Kosher salt Pepper, to taste

2 Tbsp. Champagne wine vinegar 1 Tbsp. Extra virgin olive oil 8 med Carrot, cut into sticks 1 Tbsp. Parsley, finely minced

Directions

1. Toast the cumin seed in a heavy skillet over medium heat, shaking the pan about 30 seconds. Cover the seeds with plastic and crush with rolling pin.
2. NOTES : Put the orange juice in a bowl and whisk in the cumin, mustard, salt, pepper and vinegar. Whisk in the extra virgin olive oil. Set aside. Steam the carrots till crisp tender, about 5 min. Drain and toss the warm carrots in the vinaigrette. Let cold to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.

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