Spiced Carrot Salad

In this Moroccan recipe, carrots are blanched until they are barely tender, then marinated in a lemony sweet spiced dressing.

2 cups diagonally sliced or julienned carrots
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 tablespoons freshly squeezed lemon juice
2  cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon cayenne
1 teaspoon sugar
1/3 cup olive oil
Bring a medium pot of water to a boil. Add the carrots; boil until barely tender and still brightly colored, 1 to 2 minutes. Drain the carrots and immediately run cold water over them to stop the cooking. Drain well. Transfer the carrots to a large salad bowl. Add parsley, cilantro, and mint; toss to combine.

Mix the lemon juice, garlic, cumin, cinnamon, paprika, and cayenne in a small bowl. Stir in sugar. Slowly pour in the olive oil in a thin stream, whisking constantly, until the dressing is thick and no longer separates. Pour the dressing over the carrots and toss until well coated. Cover and refrigerate for at least 2 hours.

Ease of Preparation: Easy

Preparation Time: 5-10 min
refrigerate for 2 hours

Cook Time: 1-2 min

Servings: 6

Recipe By: John Peterson

From:  Farmers John's Cookbook - The Real Dirt on Vegetables
Used with permission of Gibbs Smith Publishers

Chef Suggestions
Let the salad come to room temperature before serving. Top each serving with a lemon slice.