Spicy Carrot Salad


I have ever so slightly adapted this recipe from Ottolenghi’s cookbook Jerusalem by adding some goat cheese.

Spicy Carrot Salad

Trim and peel 1 1/2 pounds of carrots, I used two heirloom varieties I found at the market, but this is a great recipe to perk up those mid winter bagged carrots sitting forgotten in your crisper.

Place the carrots (whole) in a sauce pan, cover with water, and bring to a boil. Decrease the heat to a simmer, cover and cook for about 20 minutes.  Testing around the 15 minute mark, a knife should easily pierce the carrots, but you don’t want them to be tender not soft.

Drain the carrots and let cool.

While the carrots are cooking, heat 1 1/2 tablespoons of unflavored oil like sunflower or organic canola in a cast iron frying pan or medium heat.  Add 1 large onion finely chopped and cook for about 10 minutes or until the onions are golden brown.

Once the carrots have cooled cut into 1/4″ slices and place in a large bowl.

Add the cooked onions to the carrots and stir in 1 tablespoon of Pilpelchuma*, 1/2 teaspoon ground cumin, 1/2 teaspoon ground caraway, 1 scant teaspoon of salt, 1/2 teaspoon of sugar, 3 tablespoons cider vinegar and 1 1/2 tablespoon of unflavored oil. Toss well and let sit for at least 30 minutes or longer.(* this is spicy so you can always start by adding less, tasting and then adding more until you reach the right heat for you).IMG_7811Just before you serve stir in a generous 1 1/2 cups of Arugula and 1/2 cup of fresh creamy goat cheese. Toss very gently.IMG_7819Taste and adjust seasoning.  I sprinkled some Maldon salt over this before serving.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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7 Responses to Spicy Carrot Salad

  1. Pingback: Pilpelchuma: The Condiment You Have Never Heard of and Can’t Live Without | Urbanfoodguy

  2. reelcharlie says:

    Sounds amazing! Yum.

  3. Pingback: DIY Duck Confit, Cassoulet and Dinners at Home | Urbanfoodguy

  4. Pingback: Seasonal Menus | Urbanfoodguy

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