The choice is clear.Gather Journal Glassy Carrot and Herb Salad
The preferential treatment given to sight over other senses in Western culture has a name: ocularcentrism. We are dependent on and driven by visual cues, especially when it comes to what’s on our plate. Our salad of herb-strewn carrot rounds and caraway-infused gelatin both astounds the eye and, thanks to jelly cubes that are savory, not sweet, tricks the palate.
serves 8 to 10
Heat coriander and caraway seeds in medium saucepan over low heat until fragrant and toasted. Add 3 ½ cups water and simmer 10 minutes. Remove from heat and let steep 10 minutes.
Sprinkle gelatin over ⅓ cup water in a small bowl and let stand 5 minutes to soften. Whisk softened gelatin into seed-infused water along with vinegar, syrup, and a pinch of salt. Strain into a lightly oiled medium-sized baking dish and chill until firm, at least 5 hours or preferably overnight.
When ready to serve, slice carrots into very thin rounds on a mandoline; you should have about 4 cups. Submerge in ice water 10-15 minutes so they begin to curl.
Cut jelly into ½-inch pieces. Pat carrots dry and toss with herbs, oil, lemon juice, and a pinch of salt. Spoon carrot salad onto plates and spoon jelly over.