Moroccan Carrot Salad with Cumin
Carrot coins simmered just tender, then marinated while still warm in cumin, paprika, garlic, lemon and olive oil so the dressing soaks in rather than sitting on top.
- 1
Put the carrots in a saucepan, cover with cold water by an inch, and add half the salt. Bring to a boil and simmer 8 to 10 minutes, until a coin gives to a fork but still has bite.
- 2
Drain the carrots well and tip them into a mixing bowl while they are still hot.
- 3
Whisk the garlic, cumin, paprika, cayenne, lemon juice, olive oil and remaining salt together in a small bowl.
- 4
Pour the dressing over the warm carrots and toss. Let them marinate at room temperature for 10 minutes so they absorb it.
- 5
Fold in the parsley and taste for salt and lemon. Serve at room temperature or chilled.
Ingredients
- 1 1/2 pounds carrots, peeled and cut into 1/4-inch coins
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/4 cup flat-leaf parsley, chopped
Instructions
- 1
Put the carrots in a saucepan, cover with cold water by an inch, and add half the salt. Bring to a boil and simmer 8 to 10 minutes, until a coin gives to a fork but still has bite.
- 2
Drain the carrots well and tip them into a mixing bowl while they are still hot.
- 3
Whisk the garlic, cumin, paprika, cayenne, lemon juice, olive oil and remaining salt together in a small bowl.
- 4
Pour the dressing over the warm carrots and toss. Let them marinate at room temperature for 10 minutes so they absorb it.
- 5
Fold in the parsley and taste for salt and lemon. Serve at room temperature or chilled.