north-african-carrot-salad.json

{
    "directions": [
        "In a small, heavy fry pan over medium-low heat, toast the cinnamon, cumin, coriander and ginger, stirring constantly, until fragrant, about 2 minutes. Remove from the heat and let cool to room temperature.",
        "Peel the carrots and parsnips and shred them on the large holes of a box grater-shredder. Set aside.",
        "In a small nonreactive bowl, whisk together the toasted spices, lemon juice, honey, harissa and a scant 1/2 tsp. salt. Slowly whisk in the olive oil until well blended to make a dressing. Taste and adjust the seasonings.",
        "In a bowl, stir together the pistachios and a pinch of salt. Add the carrots and parsnips, raisins, 1/2 tsp. salt, several grinds of pepper and the dressing and toss well. Taste and adjust the seasonings. Transfer the salad to a platter or serving bowl, sprinkle with the cilantro and serve immediately. Serves. 6.",
        "Adapted from Williams-Sonoma",
        "New Flavors for Salads,",
        "by Dina Cheney (Oxmoor House, 2009)."
    ],
    "ingredients": [
        "1/4 tsp. ground cinnamon",
        "1/4 tsp. ground cumin",
        "1/4 tsp. ground coriander",
        "1/8 tsp. ground ginger",
        "3 large carrots, about 3/4 lb. total",
        "3 large parsnips, about 3/4 lb. total",
        "1/4 cup fresh lemon juice",
        "1 Tbs. honey",
        "3/4 tsp. harissa",
        "Sea salt and freshly ground pepper, to taste",
        "6 Tbs. extra-virgin olive oil",
        "1/2 cup shelled pistachio nuts, toasted and coarsely chopped",
        "2/3 cup raisins",
        "1/4 cup coarsely chopped fresh cilantro or mint"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "North African-Spiced Carrot and Parsnip Salad",
    "url": "http://www.williams-sonoma.com/recipe/north-african-carrot-salad.html"
}