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
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
Cook the carrots in lightly salted boiling water until they are tender but still crisp. Drain them (the liquid would be a nice addition to the Vegetable Stock), and while they are still warm, toss them with the dressing. For best taste, let the flavors marry for at least a couple of hours.
Taste and adjust the oil, lemon juice, or seasoning, if needed. Sprinkle with the parsley or cilantro just before serving.
© 2008 Jayne Cohen. All rights reserved.