Moroccan carrot salad
Serve this light, tangy carrot salad anytime, but especially when you want to balance a heavy, festive meal.
We all have cherished holiday recipes, foods that the family looks forward to and whose taste is inextricably tangled up with memories of holidays past. Even if they’re infused with fat and sugar, we’ll serve them. But the meal can remain reasonably light if only one such dish is placed on the table, and if plenty of attractive salads and cooked vegetables are served.
In the spirit of lighter eating, then, here’s an easy carrot salad made tangy with lemon and pungent with cumin. It’s part of almost every mezze in Israeli restaurants.
- 1 pound peeled carrots
- 1 clove garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Juice of 1 large lemon
Cut the carrots into thick slices; peel the garlic clove and crush it with the side of a heavy knife.
Have a saucepan with salted boiling water ready; cook the carrots and garlic in it for 10 minutes or until the carrot is tender.
Drain the carrots and garlic – save the cooking water for rice or cooking another vegetable, or use it as part of the liquid in stock. Place them in a deep bowl.
Immediately, season them with the lemon juice, spices and olive oil, stirring gently. Add salt little by little, to taste.
Serve chilled or at room temperature.
Adapted from 'Saffron Shores' by Joyce Esersky Goldstein.
Related Topics: Vegetarian