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Cooked Carrot Salad

Cooked Carrot Salad

It’s important to cook the carrots whole- they will retain more flavor that way. 


  • 1 lb medium-sized carrots
  • 2 cloves garlic
  • 1 tsp sweet Moroccan pepper or paprika
  • 3 Tbsp wine vinegar
  • Salt, to taste
  • 2 tsp whole cumin
  • 6 Tbsp olive oil
  • Chopped parsley 


  1. 1

    Peel the carrots. Cook in salted boiling water until they are tender.

  2. 2

    Meanwhile, prepare the vinaigrette. Finely grate the garlic and place it in a bowl with the vinegar, pepper, and salt.

  3. 3

    Dry-roast the cumin in a small bowl. When the cumin begins to brown and emit a scent, pour it in the bowl and mix well.

  4. 4

    Add the oil and parsley.

  5. 5

    Slice the carrots into rounds or sticks when they cool. Add the vinaigrette and blend well.

  6. 6

    Rest for at least 30 minutes before serving. 

Variation – Cauliflower Zaalouk

Replace the carrots with well-cooked cauliflower. Smash the cauliflower into a rustic purée before adding the vinaigrette. Serve with bread to make a nice hors-d’œuvre dip.