Thursday, June 26, 2014

Moroccan Marinated Carrot Salad

After finding such a dish at a local Moroccan restaurant (shout out to Casablanca, in Warrington PA!), I just had   to find a recipe that was just like it! This one turned out perfect! 

Moroccan Carrot Salad 


"Sliced carrots are boiled then marinated with Moroccan spices, herbs, lemon juice, garlic and olive oil. Serve warm or cold. You can dice the carrots if you prefer, but slicing them is the traditional presentation."

Serves 4.


1 lb. fresh carrots, peeled and cut into 1/8" slices
4 tbsp extra virgin olive oil 
2 cloves garlic, smashed 
2 tbsp lemon juice
2 tbsp chopped fresh cilantro
1/2 tsp salt
1/2 tsp cumin
1/2 tsp sweet paprika
1/4 tsp smoked hot paprika

Boil the carrots in salted water, about 15 minutes or until just tender -- fork should go into piece easily with just a little resistance. Drain, and rinse or immerse carrots with cold water to cool and stop further cooking. Drain again, and try to dry them gently, as this will keep from diluting the marinade. 

In a medium pan, sauté the garlic cloves in the olive oil over low heat, 2-3 min. or until garlic is golden. Discard the garlic, and add the carrots, lemon juice, and spices. Sauté over low heat for another 3-4 minutes, and remove from the heat. Stir in cilantro. 

Serve the marinated carrots either warm or chilled. (I prefer to chill it, then take it out about 60-90 min before I plan to serve it). 

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