Moroccan Carrot Salad
Prep Time Minutes 10
Cook Time 10 Minutes
|Prep Time Minutes 10||Cook Time 10 Minutes||Passive Time||Servings People|
I often throw this salad together when I am looking for a cooked veggie or salad with an international flair. The carrots are cooked in lemon juice and then dressed with cumin, garlic and fresh cilantro, turning the ordinary carrot into an exotic salad. This is perfect for a mezze platter with hummus or as a side dish for fish or grilled meats.
- 6 Carrots sliced into ¾ inch rounds
- 1 ½ tsp Sugar
- 1 ½ tsp Salt
- 6 TBS Lemon juice divided
- 1 tsp Harissa spice* you can substitute with ½red pepper flakes
- 1 TBS Preserved lemon diced, optional
- 5 Cloves Garlic minced
- 1 tsp Cumin
- 1/2 Cup Extra virgin olive oil
- 1/4 Cup cilantro** chopped
- Place the carrots in a saucepan and just cover with water.
- Add the sugar, salt, and 3 TBS lemon juice and bring to a boil.
- Reduce the heat and simmer partially covered for about 10 minutes, until the carrots are cooked through but still have good bite.
- While the carrots are cooking, place the harissa, preserved lemon (if using) garlic, remaining 3 TBS lemon juice, cumin, salt to taste and olive oil in a glass bowl.
- Add the cooked carrots with a few tablespoons of the cooking liquid to the bowl with the spices and mix well with a spatula. Adjust salt for taste.
- At this point, you can refrigerate and let cool or you can serve. This salad tastes best at room temperature.
- Toss in the cilantro immediately before serving.
*Savory Spice shop has a nice version of Harissa.