Monday, July 27, 2009

Moroccan Carrot Salad


1/2 cup water
1 pound carrots-- pared and cut into 2.5 inch X 1/4 inch sticks (generally)
fresh parsley, minced

Ingredients For The Dressing

1 clove garlic crushed with salt (or pressed)
3 tbs lemon juice or vinegar
1/4 cup olive oil
1/2 tsp paprika
1/4 tsp cumin
1/8 tsp red pepper (or more)
2 tbs minced parsley
2 tbs minced cilantro


Bring the water to a boil, add salt and carrots, and steam over medium heat until tender-crisp, about 10 minutes. Drain, reserving 1/4 cup of the cooking liquid.Prepare the dressing by putting the ingredients together (the recipe recommends putting it in a Tupperware box and shaking it together)Stir the dressing and the reserved cooking liquid into the carrots, cover and simmer about 7 minutes. (the carrots will be soft). Add the fresh parsley and toss. Serve chilled or at room temperature.


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