Being that we live in Berkeley, we have ridiculous access to all kinds of fresh, fabulous produce all year round. This has created a huge "foodie" culture and it's not uncommon to connect with people over favorite recipes, restaurants, farmer's markets, etc. So, I wasn't surprised when Pepo brought home a cookbook that his new boss said he absolutely had to read. Birds of a feather and all.
It's a wonderful book, organized around seasonal menus. When I was flipping through, this one caught my attention. I'll admit - the julienning is a labor of love - but trust me, it's worth it!
Carrot and Coriander Salad - From A Platter of Figs by Chez Panisse chef David Tanis.
Ingredients:
2 pounds carrots, peeled
salt and pepper
1 large shallot, finely diced
2 garlic cloves, smashed into a paste with a little salt
2 teaspoons cumin seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
red pepper flakes
juice of 1 or 2 lemons
olive oil
limes
good green olives ( Picholine or Lucques - he says not pitted, but I pitted them)
1 bunch cilantro
Julienne the carrots into long slivers, put them in a large bowl, spinkle lightly with salt and toss. Add the shallot, garlic, cumin, coriander, red pepper and lemon juice. Toss well and let the carrots soften a bit.
Add olive oil to coat, then adjust the seasoning with lemon juice, salt, black pepper and red pepper. Cover and set aside at cool room temperature for up to several hours, or refrigerate and then return to room temperature to serve.
Toss the salad again to disctibute the seasoning, and heap on a large platter. Squeeze a little fresh lime juice over and garnish with green olives. Roughly chop some cilantro and scatter over the salad.
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