Spiced Carrot Salad
Tender cooked carrot slices tossed in a zesty garlic, cumin, and harissa dressing. Served warm or chilled as a bold North African starter or side.
Ingredients
- 1 lb carrots, sliced
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp harissa paste
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- 2 tbsp fresh cilantro, chopped
Instructions
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1
Boil 1 lb sliced carrots in a pot of salted water for 8 minutes until fork-tender, then drain well.
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2
Heat 2 tbsp extra virgin olive oil in a skillet over medium heat, then add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp sweet paprika, and 1 tsp harissa paste and sauté for 1 minute.
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3
Add drained 1 lb sliced carrots, 2 tbsp lemon juice, and 1/2 tsp kosher salt to the skillet, stirring gently for 2 minutes to coat.
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4
Remove from heat, fold in 2 tbsp chopped fresh cilantro, and let marinate for 15 minutes before serving.