Moroccan Style Carrot Salad

by Zehorit Heilicher, Tastemaker in Residence     

photo by Zehorit Heilicher

Serves 6

Ingredients

1 lb. carrots, peeled and sliced

1/2 tsp kosher salt

1 tsp ground cumin

1 tsp minced garlic

1 medium lime, juiced

1/2 cup minced Italian parsley

1/2 tsp kosher salt

1/4 tsp cracked black pepper

1/4 cup olive oil

Instructions

1. In a medium saucepan bring 6 quarts of water to a boil. Season with 1/2 teaspoon of salt, add carrots and cook until al-dente.

2. While carrots are cooking combine all the rest of the ingredients, other than the parsley in a large bowl, whisk well to combine.

3. Drain carrots then toss into dressing while still hot. Add parsley and stir gently. taste and adjust seasoning as needed.

4. Cover and refrigerate until serving, at least 1 hour. Stir again before plating.

Cook’s Note: Many variations of this salad appear throughout the mid-east: some use mint instead of parsley or a combination of the two, others omit the cumin or use vinegar instead of lime juice. This recipe is the closest to the one I grew up with.