Carrots are fat and sweet now. Dress dinner up with this tangy Moroccan carrot salad.
We’re enjoying every drop of blessed rain, Arabs and Jews having prayed for it during the hot, bright summer. The moisture in the earth fattens root vegetables, which we usually think of as soup ingredients but which make delicious salads as well. Find more winter salad recipes from Green Prophet here. Carrots do more than coleslaw: Brighten their sweetness with lemon juice and balance the whole with Middle Eastern spices, and you have an easy side dish for lunch or dinner any time, these rainy days.
Moroccan Carrot Salad
1/2 kilo – 1 lb. peeled carrots
1 clove garlic
Juice of 1 large lemon
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons olive oil
Cut carrots into thick slices; peel garlic clove and crush it with the side of a heavy knife.
Have a saucepan with salted boiling water ready; cook carrots and garlic in it for 10 minutes or until carrot is tender.
Drain carrots and garlic – save cooking water for rice or cooking another vegetable, or use it as part of the liquid in stock. Place carrots in a deep bowl.
4. Immediately, season them with the lemon juice, spices, and olive oil, stirring gently. Add salt little by little, to taste.
Serve at chilled or at room temperature.
More colorful recipes from Green Prophet:
Photo of Moroccan Carrot Salad by Miriam Kresh. Miriam also writes a food blog.