محمص سلطة الجزر
This warm salad was served for Easter 2011,
served 11 adults
served 11 adults
It needs to sit a few hours to allow flavors to develop.
3 lbs. (1350 g) carrots, peeled, cut into 3-inch/7,6 cm chunks
1 tsp. (5 ml) cumin
1/2 tsp. (2,5 ml) paprika
1/2 cup (120 ml) olive oil
2 bunches Swiss chard, stems removed, roughly chopped the leaves
1 bunch Italian parsley, roughly chopped
zest and juice of 1 organic lemon
1 minced clove of garlic
1 tsp. (5 ml) honey
freshly ground black pepper
A.
1. Preheat oven 400F (200C).
2. Carrots on a baking sheet, sprinkle with cumin, paprika, pinch of salt and 1/4 cup (60 ml) olive oil; toss to coat.
3. Roast, stir occasionally, about 30 minutes.
4. Remove and place carrots in a serving dish.
B.
1. Add chard to boiling salt water; cook 3-5 minutes.
2. Use a slotted spoon, transfer chard a bowl of ice water.
3. Drain the chard.
4. Pile it on the carrots.
5. Top with parsley
C. In a small bowl
1. whisk 1/4 cup (60 ml) olive oil, lemon zest and juice, garlic, and honey.
2. Season dressing to taste with salt and pepper.
3. Pour over the salad, toss to coat.
4. Let it sit at room temperature for a few hours.
