Moroccan Carrot Salad

carrot-salad
Recipe courtesy of Barbara Bensoussan

Serves 6
1 pound fresh carrots, peeled, the ends cut off, cut in halves
1 ½ tablespoons oil
Juice of 1/2 lemon
1 clove garlic, run through a press
1 teaspoon paprika
1 teaspoon cumin
¼ teaspoon hot paprika or cayenne (or to taste)
½ teaspoon tomato paste (optional)
Salt
¼ cup chopped fresh parsley or cilantro

Cook the carrots in a pot of boiling water until tender but not mushy, about fifteen minutes. While carrots are boiling, mix remaining ingredients together in a bowl (or plastic container with a lid if you’re planning to store them). When carrots are cooked, drain and cover with cold water to cool. When cool enough to handle, cut into coins and toss with the dressing. If you like you can cut them with one of those wavy knives that create a corrugated texture.

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