Cooked Carrot Salad
It’s important to cook the carrots whole- they will retain more flavor that way.
Ingredients
- 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
Method
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1
Peel the carrots. Cook in salted boiling water until they are tender.
-
2
Meanwhile, prepare the vinaigrette. Finely grate the garlic and place it in a bowl with the vinegar, pepper, and salt.
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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.
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4
Add the oil and parsley.
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5
Slice the carrots into rounds or sticks when they cool. Add the vinaigrette and blend well.
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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.
