recipes:salads:moroccan_carrot_salad
Table of Contents
Serves 4
Use the smallest carrots you can find for this, but not from packages of baby carrots. Instead, you can also make the salad with six regular carrots.
Ingredients
- 12 slender carrots, trimmed with 1/4 inch of green stem intact
- Salt, to taste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- Juice of 1 lemon
- 2 tablespoons chopped parsley or thyme
Technique
- Halve the carrots lengthwise and cut them into 1-inch lengths.
- In a medium saucepan, combine the carrots with a generous pinch of salt and water to cover.
Bring to a boil, lower the heat, and simmer the carrots for 10 minutes or until tender. Drain and leave to cool.
- In a bowl, toss the carrots with olive oil until they are coated all over. Add the cumin,
paprika, cayenne, cinnamon, lemon juice, and parsley or thyme. Toss well.
- Let the carrots sit at room temperature for 1 hour.
source: Boston Globe, July 23, 2008 Jonathan Levitt
tags: vegan, vegetarian
recipes/salads/moroccan_carrot_salad.txt · Last modified: 2017/12/19 19:42 by admin