Cooked Carrot Salad, Moroccan Style

This is a tangy, and very pleasing salad. This recipe is a “variation on the theme” of the original Moroccan recipe. Although the original version of this salad calls for the addition of cumin, and a hot spice, I don’t generally use them in this recipe.

This salad can be made in advance and refrigerated in a closed container till serving time.  The flavors are enhanced after resting in the refrigerator overnight.

Ingredients:

• 1 kilo (approx. 2 lbs) carrots, peeled and left whole
• 2-3 cloves of garlic finely chopped
• approx. 1/3 cup lemon juice – or to taste
• approx. 1/4 cup olive oil
• salt to taste
• a few thin slices of lemon (each slice should be cut into quarters) – optional
• a generous handful of flat-leaf parsley roughly chopped, without stems.

Preparation:

1. Cook whole, peeled carrots in salted water, till soft.
2. Remove from water, and slice.
3. Put sliced carrots into a bowl, and add chopped garlic cloves, lemon juice, olive oil, salt, a few quartered lemon slices (optional)
4. Mix together.
5. Taste and adjust seasoning.
6. Sprinkle the roughly chopped parsley on top, and mix.
7. Store in closed container in the refrigerator until serving time.