Saturday, February 28, 2009

Moroccan Carrot Salad

Amazing and simple! Improvised it and loved it-

Take as many carrots as you want, peel them and slice them into rounds which are about a 1/4 inch thick.  Boil them until they are al dente (tender but still with a bite).  While they are boiling mix olive oil, lemon juice, ginger power, fresh finely chopped garlic (only a little), lots of cumin, lots of salt, pepper, and a little cayenne pepper. Drain carrots and chill quickly (with ice, in the freezer, under cold running water, etc) and mix with dressing.  Mix in some chopped parsley if you want for garnish, color, etc.

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