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).Just 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.Taste and adjust seasoning. I sprinkled some Maldon salt over this before serving.