Moroccan Carrot and Radish Salad
Shredded salads are incredibly quick and easy, when you use the food processor. In this one, the peppery kick of radishes and sweet crunch of carrots are enhanced with the tangy lemon dressing. Sort through the radish leaves, discarding any wilted ones, and chop the good ones to toss with the salad.
4 large carrots
4 large red radishes
Radish leaves, chopped, or spinach
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
1/4 cup toasted pumpkinseeds
1/4 cup toasted, unsalted peanuts (optional)
2 ounces crumbled feta cheese
Grate the carrots and radishes coarsely. Wash and sort the radish leaves, and chop or julienne. Put them in a bowl. In a small bowl, whisk the lemon juice and cumin, cinnamon, and salt. Whisk in the olive oil gradually. Pour the dressing over the carrots and toss to mix. Just before serving, add the pumpkinseeds, peanuts, and feta cheese and toss.
Yield: 3 servings