Watercress & Carrot Salad
This simple carrot salad (top left) is made special with a special cut, just the right cooking time, and a good amount of caraway and crème fraîche.
8 medium farmers' market carrots, scrubbed
2 tablespoons extra-virgin olive oil
1 teaspoon whole caraway seeds
1/2 teaspoon fine grain sea salt
2 tablespoons water
1 1/2 cup (two large handfuls) stemmed watercress
1/3 cup crème fraîche or sour cream
Slice the carrots into irregular 3/4-inch segments, cutting on a range of diagonals - you'll want roughly three cups. Heat the olive oil in a large pan over medium-high heat, then add the caraway seeds. Stir in the carrots and salt, and toss to coat. Add the water, cover, and continue to cook for about 5 minutes. Remove the cover, and cook until the water has evaporated, tossing the carrots regularly.
You want the carrots to retain their bite - don't cook them to the point where they go soft. When finished, remove from heat, and allow to cool to warm or room temperature. Just prior to serving toss gently with the watercress and serve drizzled generously with crème fraîche.
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