MOROCCAN CARROT SALAD WITH CUMIN
1 lb. carrots, peeled and cut into thin slices or strips*
1 clove garlic, smashed
Salt
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon ground cayenne pepper
Salt to taste
Cook the carrots and garlic in boiling salted water for 5 to 8 minutes, until tender. Drain.
Whisk together the lemon juice, olive oil, cumin, paprika and cayenne in a serving bowl. While carrots are still hot, add to dressing and stir to coat well. Season to taste with salt. Serve at room temperature.
*You also can use grated carrots and skip parboiling them. Refrigerate them with the other ingredients for a couple of hours.
Adapted from source: Best American Recipes 2003-3004 edited by Fran McCullough and Molly Stevens
1 lb. carrots, peeled and cut into thin slices or strips*
1 clove garlic, smashed
Salt
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon ground cayenne pepper
Salt to taste
Cook the carrots and garlic in boiling salted water for 5 to 8 minutes, until tender. Drain.
Whisk together the lemon juice, olive oil, cumin, paprika and cayenne in a serving bowl. While carrots are still hot, add to dressing and stir to coat well. Season to taste with salt. Serve at room temperature.
*You also can use grated carrots and skip parboiling them. Refrigerate them with the other ingredients for a couple of hours.
Adapted from source: Best American Recipes 2003-3004 edited by Fran McCullough and Molly Stevens
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