From The New York Times Passover Cookbook, Edited by Linda Amster
Chef Puck uses Swiss chard and cumin to give this carrot salad its zing.
2 pounds carrots, peeled and cut across into 1/8-inch thick slices
1 1/2 pounds Swiss chard, washed and stemmed
2 tablespoons ground cumin
1/2 cup fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup olive oil
1 tablespoon grated lemon zest
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1. Bring 2 large pots of water to boil. Add the carrots to one and cook just until tender, about 8 minutes. Drain and set aside. Meanwhile, add the Swiss chard to the second pot of water and blanch for 5 minutes. Drain and immediately plunge into a bowl of cold water. Drain, press out all of the water, chop coarsely and set aside.
2. In a bowl, whisk together remaining ingredients except salt and pepper. Add the carrots and Swiss chard, and toss. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours before serving.
makes 8 servings