Moroccan Carrot Salad

Name: Moroccan Carrot Salad
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 12 medium carrots, peeled, trimmed and sliced; 1 garlic clove, peeled and crushed; 3 ⁄ 4 tsp. ground cumin; 1 ⁄ 4 tsp. paprika; 3 pinches cayenne; 2 pinches ground cinnamon; 1 Tbsp. fresh lemon juice; 3 Tbsp. olive oil; 2 Tbsp. chopped parsley; Salt to taste

Serves
serves 4

SAVEUR EDITORS

Carrots, with their year-round accessibility, are sometimes taken for granted. But this unique and flavorful dish, adapted from Chez Panisse Vegetables by Alice Waters (HarperCollins, 1996), changes all that.

Ingredients

12 medium carrots, peeled, trimmed and sliced
1 garlic clove, peeled and crushed
³⁄₄ tsp. ground cumin
¹⁄₄ tsp. paprika
3 pinches cayenne
2 pinches ground cinnamon
1 Tbsp. fresh lemon juice
3 Tbsp. olive oil
2 Tbsp. chopped parsley
Salt to taste

ADVERTISEMENTAD

Instructions

Step 1

Boil carrots and garlic in a pot of water over medium heat until soft, 6–8 minutes. Drain; let cool.

Step 2

Transfer to a bowl, add cumin, paprika, cayenne, cinnamon, lemon juice, olive oil, parsley, and salt to taste; toss well.

Boil carrots and garlic in a pot of water over medium heat until soft, 6–8 minutes. Drain; let cool.
Transfer to a bowl, add cumin, paprika, cayenne, cinnamon, lemon juice, olive oil, parsley, and salt to taste; toss well.