Carrot and Hearts of Palm Salad with Kumquats, Cumin Seeds, and Tangerine-Curry Vinaigrette
A riotous mingling of flavors bursts forth from this colorful salad. Toasted cumin seeds, tangy kumquats, and cilantro give simple carrots and hearts of palm a fresh new personality, fashionably dressed in a curry vinaigrette with a tangerine twist. The etoile chefs like to use purple carrots from the Domaine Chandon garden when available. But any carrot—including the common orange variety—will make this salad sublime. To create “ribbons” of carrot and hearts of palm, use a vegetable peeler and shave very thin slices.
White wines with citrusy notes, such as sparkling wine or Sauvignon Blanc, will pair well here.
1 tbsp cumin seeds
10 medium carrots, peeled and cut into thin strips or ribbons about 2 in/5 cm long (about 4 cups/570 g)
1 can (14 oz/400 g) hearts of palm, rinsed, drained, and cut into thin strips or ribbons about 2 in/5 cm long
6 kumquats, halved lengthwise, seeded, and cut crosswise into thin slices
3 tbsp finely diced red onion
1/3 cup/10 g minced fresh cilantro/fresh coriander, plus sprigs for garnish
3 tbsp extra-virgin olive oil 1/4 cup/60 ml fresh tangerine juice or orange juice 1 tbsp white wine vinegar 1 tbsp Dijon mustard
1 tsp curry powder
Salt and freshly ground pepper
In a small frying pan over medium heat, toast the cumin seeds, stirring frequently, until fragrant, 3–4 minutes. Transfer to a plate and set aside.
In a large bowl, combine the carrots, hearts of palm, kumquats, red onion, minced cilantro/coriander, and cumin seeds. Toss gently to mix.
In a small bowl, whisk together the olive oil, tangerine juice, vinegar, mustard, and curry powder until the dressing thickens and all the ingredients are thoroughly blended.
Pour the dressing over the carrot mixture and toss thoroughly to coat evenly. Season with salt and pepper to taste. Divide among salad plates, garnish with the cilantro sprigs, and serve at once.
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