Moroccan Carrot Salad
Ingredients
- 2 lbs carrots, peeled and parboiled whole
- 3 cloves garlic, minced
- 2 lemons: 1 juice only; 1 zest & juice
- 1 Tbsp rice or champagne vinegar
- ¼ cup extra virgin olive oil
- 2 Tbsp fresh mint, chopped
- 1 tsp dried dill weed (see Notes)
- 1 tsp ground cumin
- 1 tsp coarse kosher salt
- 1 tsp cracked pepper
Instructions
- Peel and parboil whole carrots.
- While carrots are parboiling, make vinaigrette by whisking together remaining ingredients in a large bowl.
- Drain then slice carrots into ½ “ coins and toss into the vinaigrette.
- Marinate in refrigerator for at least one hour and preferably overnight.
Notes
You can substitute 1 Tbsp fresh dill, chopped, for the dried dill weed.
Adapted from: http://www.cheftimestwo.com/moroccan-carrot-salad/