Casablanca: Morrocan Carrot Salad
The Middle East has many variations on Carrot Salad, most involving a base of olive oil and lemon juice. Some, like this one use cooked carrots, others use shredded or raw.
- 1/4 cup vegetable oil or extra-virgin olive oil
- 3 to 4 tablespoons fresh lemon juice
- 1/4 cup chopped fresh cilantro or parsley
- 2 to 4 cloves garlic, mashed or minced
- 1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- Pinch of salt
- 1/4 teaspoon cayenne or to taste
Peel the carrots and cut them into quarter-inch coins. Cook in boiling water for about 10 minutes. Use a colander and drain the hot water from the carrots. Now, run the carrots under cold water, until they cool off. Drain any excess water.
Add the juice of a lemon (3-4 T) to a bowl with:
- 1/4 cup of olive oil
- 1/4 cup of chopped, fresh cilantro
- 2 chopped cloves of garlic
- 1t cumin
- 1t paprika
- pinch of salt
Stir the carrots to the bowl containing the dressing. At this point I like to give a couple of dashes of cayenne pepper for a little zing, and then give a final "toss" of the salad. Now, cover the salad, and chill overnight. The carrots will marinate in the dressing.
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