January 7, 2010
A simple, delicious way of dressing carrots to go with the rest of my Arabian Nights feast.
Moroccan Carrot Salad
adapted from Barry Vera's Feast Bazaar
500g (1lb 2 oz) carrots, peeled and sliced into 5mm (1.4 in) rounds
60ml (1/4 cup) white wine vinegar
1 tsp ground cumin
1 tsp paprika
1 1/2 tsp caster (superfine) sugar (or ordinary sugar)
2 tbsp lemon juice
1-2 tbsp extra virgin olive oil
1 handful coriander (cilantro) leaves, roughly chopped
sea salt, to taste
Cook the carrots in a large saucepan of boiling, salted water until just tender (5-10 minutes). Drain and refresh in cold water, then drain again.
In a bowl, mix together the vinegar, cumin, paprika and sugar. Taste, and add extra virgin olive oil until you like the mix. Stir in the carrots, making sure they're well coated with the spice mixture. Then mix in the lemon juice and coriander (cilantro), season with sea salt, and serve.