Carrot Manchego Salad
You can never have too many side dish recipes, so give Carrot Manchego Salad a try. Watching your figure? This gluten free and primal recipe has 185 calories, 4g of protein, and 18g of fat per serving. This recipe serves 6. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of manchego cheese, salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Toss sliced carrots with 2 tsp. salt and put in a colander. Put a plate on top of carrots, weigh down with a 1-lb. can, and set in sink to drain for 1 hour.
Meanwhile, chop garlic, sprinkle with a pinch of salt, and mash to a paste on a cutting board with the flat side of a chef's knife. In a small frying pan, toast cumin seeds over medium heat until fragrant, 1 minute, and grind finely with a mortar and pestle (or put cooled seeds in a resealable plastic bag and crush with a meat mallet or the underside of a small heavy frying pan). In a small bowl, whisk together garlic, cumin, orange juice, sherry vinegar, honey, pepper, remaining 1/4 tsp. salt, and minced cilantro; whisk in olive oil.
Rinse carrots and turn onto a clean dish towel. Gently dry with another towel. In a large bowl, toss carrots with half of the vinaigrette and the shaved cheese. Divide lettuce leaves among plates and drizzle lightly with remaining vinaigrette.
Layer carrots on top and crown with cilantro leaves.