Carrot and Cumin Salad
A bright North African cooked carrot salad dressed with toasted cumin, harissa, lemon, and olive oil. Served warm or at room temperature, it makes an easy and vibrant side dish or mezze spread addition.
Ingredients
- 1.5 lbs carrots, peeled, sliced
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp harissa paste
- 1 lemon, juiced
- 1/2 tsp kosher salt
- 1/4 cup fresh cilantro, chopped
- 2 tsp white wine vinegar
Instructions
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1
Bring a medium saucepan of salted water to a boil. Add 1.5 lbs peeled, sliced carrots and cook 8-10 minutes until just tender when pierced with a fork but still holding their shape. Drain well.
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2
Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 cloves minced garlic cloves and cook 30 seconds until fragrant. Add 2 tsp ground cumin, 1 tsp sweet paprika, and 1 tsp harissa paste; stir and cook another 30 seconds.
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3
Add the drained carrots to the skillet, tossing to coat in the spiced oil. Cook 2 minutes to warm through and meld the flavors.
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4
Remove from heat. Add juice from 1 lemon, 2 tsp white wine vinegar, and 1/2 tsp kosher salt; toss well. Taste and adjust seasoning.
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5
Transfer to a serving platter and scatter 1/4 cup chopped fresh cilantro over the top. Serve warm or at room temperature.