Eathealthystayhealthy

Sometimes it takes somebody new to make you fall in love again with an old friend. Spiced with serrano chiles and perfumed with an exotic blend of cloves, ginger, coriander, cinnamon, paprika and cumin, the salad is finished with what seems to be an impossible amount of chopped cilantro — 2½ cups. Impossible, that is, until you taste it. 

Ingredients:

• 6 large carrots, peeled (about 1.5 lbs)
• 3 Tbsp olive oil
• 1 large onion, finely chopped
• 2 Tbsp harissa
• 1/2 tsp ground cumin
• 1/2 tsp caraway seeds, freshly ground
• 1/2 tsp sugar
• 3 Tbsp cider vinegar
• 1 1/2 cups arugula

• Place carrots in a large saucepan, cover with water, and bring to a boil. Decrease the heat, cover, and cook for about 20 mins until the carrots are just tender. Drain and cool. Once cooled cut into 1/4" slices.
• While the carrots are cooking, heat half the oil in a large frying pan. Add the onion and cook until browned.
• Put all of the ingredients (except arugula) into a bowl and toss. Set aside at room temp for 30 minutes for the flavors to meld. Serve over arugula.
• Yield: 4 servings