Salata de morcov si mar/ Carrot and apple salad

(Please scroll down for English version)

Bradul e facut si asteptam cu nerabdare Craciunul. Planuim meniuri, impachetam cadouri si ascultam colinde. Dar prinsi in febra cadourilor, sa nu uitam ce sarbatorim de Craciun, nasterea pruncului Iisus.

Azi pe blog i-a venit randul unei salate de morcov, adaptata de mine dupa o reteta a lui Ellie Krieger, buna pentru cei care tin post, iar pentru cei care deja au trecut la fripturile de Craciun, e numai buna ca aperitiv sau ca garnitura. Ca sa nu pice greu la stomac :)

Dulce, acrisoara si condimentata in acelasi timp, e o explozie de gusturi si arome. Pentru prezentare eu am ales feliute de castravete taiate foarte subtire.

Ingrediente:

4 morcovi medii
1 mar curatat de coaja si seminte
1 catel de usturoi dat pe razatoarea mica
1 lingura de patrunjel tocat
sare, piper proaspat macinat
1/2 lingurita ardei uscat iute
zeama de la 1/2 lamaie
1 lingurita de miere
1/2 lingurita chimen macinat
1/4 lingurita boia
2 fire ceapa verde taiate felii subtiri pe diagonala(optional)
1 lingura de ulei de susan
1 lingura de ulei de masline extra virgin (daca nu aveti ulei de susan, folositi 2 linguri ulei de masline)
2 linguri seminte de susan prajite pentru decor*
felii de castravete pentru servit (optional)


Morcovii si marul se dau pe razatoare si marul se stropeste imediat cu zeama de lamaie sa previna oxidarea.

Se amesteca cu restul ingredientelor (cu exceptia semintelor de susan si a castravetelui) pana sunt bine combinate. Se pot servi pe felii de castravete si se presara seminte de susan deasupra.

*Pentru a praji semintele de susan se pun intr-o tigaie in strat subtire la foc mediu si se scutura tigaia din cand in cand pana cand se rumenesc putin.

Pofta buna!



The Christmas tree is glistening and we are waiting for Christmas. We’re planning menus, wrapping gifts and listening carols. But caught in the gifts vertigo, let’s not forget the real meaning of Christmas: the birth of baby Jesus.

Today on my blog it’s a salad turn, adapted by me after Ellie Krieger’s recipe. It’s a vegan dish, but it can also be served as a side dish or as an appetizer.

Sweet, sour and spicy, it’s an explosion of flavors. For presentation I choose thinly sliced cucumber.

Ingredients:

4 medium carrots
1 apple, skinned and cored
1 grated garlic clove
1 tbsp fresh chopped parsley
Salt and fresh ground pepper
½ tsp red pepper flakes
The juice from ½ lemon
1 tsp honey
½ tsp ground cumin
¼ tsp paprika
2 green onions thinly sliced diagonally (optional)
1 tbsp sesame oil
1 tbsp extra virgin olive oil (if you don’t have sesame oil, use 2 tbsp olive oil)
2 tbsp toasted sesame seeds for décor*
Cucumber slices for serving

Grate the carrots and apple and sprinkle right away with lemon juice to prevent browning.

Add the rest of ingredients (except sesame seeds and cucumber) and mix until well combined. Serve on cucumber slices or from a bowl decorated with sesame seeds.

*To toast the sesame seeds, place them in a pan in a thin layer on medium heat for about 10 minutes, shaking the pan often until golden brown.

Enjoy!