spiced-carrot-salad-51243440.json

{
    "directions": [
        "Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.",
        "Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.",
        "Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.",
        "To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately."
    ],
    "ingredients": [
        "1 pound carrots with fresh green tops if available",
        "1/3 cup currants",
        "1/2 cup chopped pistachios, toasted",
        "1 tablespoon coriander seed, toasted",
        "2 teaspoons anise seed, toasted",
        "1/4 teaspoon cinnamon",
        "1 tablespoon honey",
        "1/2 cup extra virgin olive oil",
        "2 tablespoons lemon juice",
        "1 teaspoon kosher salt, divided",
        "1/2 cup loosely packed picked fresh dill",
        "1/2 cup loosely packed fresh cilantro leaves"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Pistachio",
        "Carrot",
        "Summer",
        "Anise",
        "Dill",
        "Cilantro",
        "Coriander",
        "Vegetarian",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Spiced Carrot Salad",
    "url": "http://www.epicurious.com/recipes/food/views/spiced-carrot-salad-51243440"
}