1. In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again. 2. Transfer to a bowl; set aside. 3. In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly. 4. Grind coriander in a spice or coffee grinder into a fine powder. 5. Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside. 6. Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture. 7. Serve over bib lettuce, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
