MOROCCAN CARROT SALAD
My only modifications on the original recipe were to lightly saute the garlic in olive oil (I don’t like garlic too raw), eliminate the vinegar (it gives me migraines), and increase the lemon juice accordingly. ff you like vinegar, use just 1/2 lemon and add 2 tbsp of red wine vinegar.
- 4 carrots, thinly sliced
- Pinch of sugar
- 3 garlic cloves
- 1/8 tsp ground cumin (you can use up to 1/4 tsp if you prefer a stronger flavor)
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- 2 tbsp chopped fresh coriander, parsley or a mix of both
- salt and ground black pepper to taste
Cook carrots in boiling salted water till just tender but not soft. Drain and let dry a bit, then put into a bowl. Saute the garlic in 1 tbsp olive oil till soft but not browned. Add sugar, herbs, garlic w/ oil, cumin, lemon juice and the remaining 2 tbsp of olive oil and toss. Season with salt and pepper. Serve at room temp or chilled.