Moroccan Carrot Salad with Ginger
(4 servings)
This salad tastes best when the carrots have time to marinate and absorb the flavors of the spices.
Directions:
Peel and cut into little batons about 2 inches long and ¼ inch square:
4 large carrots
Cook in salted boiling water until almost tender; they should be pliable, but still crisp in the center. Drain and season with:
Salt
In a small bowl, mix together:
½ teaspoon each cumin and coriander, toasted and ground
One 1-inch piece of fresh ginger, peeled and finely grated
A pinch of cayenne
Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight. Just before serving whisk together:
Juice of ½ lime
2 tablespoons extra-virgin olive oil
2 tablespoons chopped cilantro or parsley
Pour over the carrots and toss gently. Taste for seasoning and add salt and lime juice as needed.
Variations
Garnish with green or black olives.
Use mint instead of cilantro or parsley
Recipe from Alice Waters - The Art of Simple Food
