Recipe for Carrot Salad - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

This brilliantly orange-colored salad from Morocco and Tunisia combines the culinary elements of the Mediterranean region with the exotic spices of the East, which were brought to the region hundreds of years ago by traders. Serve as a side dish or as part of a collection of mezedes.

[Credit: ©]
Credit: ©

Preparation time: 15 minutes

Cooking time: 10 minutes

Yield: 4 servings

2 cups water

1 pound carrots, peeled and sliced diagonally into 1⁄4-inch pieces

1⁄4 cup extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 clove garlic, minced

1-1⁄2 teaspoons sugar

1 teaspoon paprika

1⁄2 teaspoon salt

1⁄2 teaspoon ground cumin

1⁄8 teaspoon ground cinnamon

1 pinch of cayenne pepper

1 tablespoon minced flat-leaf parsley

  1. Bring the water to a boil in a 2-quart saucepan. Salt the water. Add the carrots and cook until crisp-tender, about 5 to 8 minutes.

  2. Drain the carrots and place in a serving dish.

  3. In a small bowl, whisk together the olive oil, lemon juice, garlic, sugar, paprika, salt, cumin, cinnamon, and cayenne pepper. Drizzle over the carrots and toss well.

  4. Sprinkle the carrot salad with the minced parsley before serving.