North African Cooked Carrot Salad

Name: North African Cooked Carrot Salad
Yield: Yield: 4 Servings
Cuisine: Africa
Ingredients: Cayenne (optional); Salt and freshly ground black pepper,; About 3 tablespoons best-quality extra virgin olive oil; About ¼ teaspoon ground coriander; About 1 teaspoon ground cumin, preferably freshly toasted and ground; 1 garlic clove, finely minced; About 1½ tablespoons fresh lemon juice; 1 pound sweet-tasting carrots, preferably organic and/or locally grown, scraped; About ¼ teaspoon ground cinnamon; About 1 teaspoon dried mint; About 1 teaspoon sweet paprika; Salt; 2 to 3 tablespoons chopped flat-leaf parsley or cilantro

Preparation info

Yield:
4
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

The play of sweet cooked carrot and tangy dressing makes this easy traditional North African salad a favorite. I like to serve it Sephardi-style: that is, along with the appetizers, then left on the table during the rest of the meal, a welcome counterpoint to the panoply of rich Rosh Hashanah foods to follow.

Ingredients

For the Dressing

About 3 tablespoons best-quality extra virgin olive oil
About 1½ tablespoons fresh lemon juice

Africa
Starter
Vegan
Spicy
Gluten-free

Method

Prepare the dressing: in a large bowl, whisk together the oil, lemon juice, garlic, cumin, paprika, mint, cinnamon, coriander, salt and pepper, and cayenne, if using, to taste.

You can cut the carrots into ½-inch rounds, on the diagonal—a common method—or, even better, take a few moments extra