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.
6Carrotssliced into ¾ inch rounds
1tspHarissa spice*you can substitute with ½red pepper flakes
1TBSPreserved lemondiced, optional
1/2CupExtra virgin olive oil
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.