Moroccan Cooked Carrot Salad

I find that DH and I like to experiment with salads of all kinds be they cooked or fresh or pickled. The delight of multi colored salads on the table, giving you choices, is a special treat every time anew.

This salad is a cooked salad and again not spicy but rather spiced with flavor, not “hot”. I particularly enjoy the combination of ingredients with the cooked carrots and would happily eat it most every day, but generally I prepare this for Shabbat and hope there will be leftovers 🙂 . Although you cook the carrots, you serve this cold.

This is especially delicious served with challah or pita and is not at all difficult to prepare, using just a handful of ingredients.

So start with some nice looking carrots and peel them and chop off their heads and tails.

I only wound up using about 4 carrots for the salad (the rest for soup), since it was only the two of us.

Next, boil the carrots till tender in hot, salted boiling water, or vegetable stock. They shouldn’t be limp but should be cooked through. Cut into coins and place into a bowl.

Add the crushed garlic, salt, cumin and turmeric with the lemon juice and olive oil. Take fresh, well washed, drained and patted dry parsley and chop roughly. Place in the bowl and toss with the carrots and spices until thoroughly combined and the dressing (built in in the bowl) coats the carrots. Let the flavors meld together at least 30 minutes or pop in the fridge till you are ready to eat this. The nice part is this a hardy salad that keeps beautifully in the fridge for quite a few days so you can prepare it in advance and it will be ready and waiting when needed. Don’tcha love it?

Moroccan Cooked Carrot Salad

4-5 medium carrots, peeled, rinsed, with head and tail chopped off
2 tablespoons lemon juice
3/4-1 teaspoon salt
2 teaspoons crushed garlic
2 tablespoons olive oil
1 flat teaspoon teaspoon cumin
1/2 teaspoon turmeric
3 tablespoons parsley, well washed and patted dry, chopped

Directions:

Cook the carrots in boiling water with salt or vegetable broth till tender. Cut into coins. Place in a bowl and add the lemon juice and spices, olive oil and parsley and toss all till thoroughly combined and the dressing coats the carrots completely. Enjoy with your finest meal or just eat it up with slices of challah or pita and be delighted.