Moroccan
Moroccan Carrot Salad
Tender but intact carrots absorb lemon, cumin, paprika, garlic, and harissa while warm. Cilantro and toasted sesame finish a salad that improves as it rests.
6 servings · 15 minutes prep · 9 minutes cook
Ingredients
Ingredients
- 2 pounds (900 g) carrots, peeled and sliced 1/4 inch thick
- 1 teaspoon fine sea salt, divided
- 1 small garlic clove, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground coriander
- 1 to 2 teaspoons harissa paste
- 3 tablespoons (45 ml) fresh lemon juice
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1/2 cup chopped cilantro
- 2 tablespoons toasted sesame seeds
Directions
Method
- Boil carrots in water seasoned with 1/2 teaspoon of the salt for 6 to 9 minutes, until a knife enters with slight resistance. Drain very well.
- Whisk garlic, spices, harissa, lemon, oil, and the remaining 1/2 teaspoon salt. Toss with warm carrots.
- Rest 30 minutes. Fold in cilantro and sesame; serve at room temperature.
