Wednesday, May 3, 2017
CARROT SALAD with garbanzos and chili-lime dressing
This is a recipe born out of my desire to enjoy one of my favorite restaurant's salads at leisure. I find it to be a great spring go-to. Light and fresh yet maintaining a certain kind of density that is satisfying without dropping like a boulder in the gut. The best part? It get's better with age. Make the full batch as shown below and enjoy all week. Play with different ways to garnish and test a few base grains. Take it outside, sit in the grass and soak up all the earth has to offer.
May spring fill you with random creativity and the feeling of being fully alive.
20 medium to large carrots, peeled and thin-sliced at a diagonal
15-ounce can of garbanzo beans [I love Eden brand] or 2 cups homemade
1/2 red onion, cut in half and finely sliced
6 radishes, cut in half and finely sliced
1 heaping tablespoon ghee or avocado oil
Bring to boil a medium size pot of water. Add sliced carrots and blanch for two minutes. Eliminate heat, pour carrots into a strainer over sink, and rinse with very cold water. Let sit for 5 - 10 minutes to allow water to fully drain.
Meanwhile, dump garbanzo beans into a fine mesh strainer and rinse well with cold water over sink. Shake to remove any remaining water. Heat 1 heaping tablespoon of ghee or avocado oil in a large skillet or frying pan. When hot but not smoking, carefully add garbanzo beans and sprinkle with salt and pepper. Shake pan frequently to stir. Sauté for 3 - 5 minutes or until beans just begin to show golden brown. Remove from heat and let cool in pan for a few minutes.
Place carrots, sautéed beans, onion, and radishes. Gently mix with wooden spoon. Add half of the dressing and stir until dressing thoroughly coats the vegetables. Taste and add more dressing as needed.
For best results, make a day in advance and refrigerate over night. Serve room temperature over a bed of rice or quinoa and garnish with toasted almonds, fresh cilantro or parsley, avocado, and remaining dressing.
For the Dressing:
1/4 cup maple syrup [more to taste]
juice of 4 limes
2 - 3 teaspoons of chili powder
1 teaspoon cumin powder
1 teaspoon garlic, minced
salt, to taste [start with 1/2 teaspoon and add as needed]
ground pepper, to taste
1 loosely packed cup fresh cilantro leaves
3/4 - 1 cup avocado oil or olive oil
Place all ingredients except oil and cilantro in a blender or medium size glass jar with tight fitting lid. Blend on low-medium to combine or shake well for 1 - 2 minutes. If using blender, turn on low and slowly drizzle oil into blender container until dressing begins to thicken. Dressing consistency should be more than watery yet not thick. Add cilantro and blend on medium-low to combine. Cilantro should look like small flakes. If your using a glass jar, add oil and shake for 2 minutes until dressing thickens. Add finely chopped cilantro and shake once more.