Carrot Salad
A Moroccan salad of carrots, lemon and dates, seasoned with cumin and cayenne and simmered on the stove.
2 hr 25 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 135 min · Cook 10 min · 145 min total
- medium
- 1
In a medium saucepan, combine the carrots and garlic. Add water to cover by 1 - 2 inches. Bring to a simmer and cook until tender, about 5 minutes. Using a slotted spoon, transfer the carrots to a bowl.
- 2
Cook the cooking liquid over medium heat to reduce to a 1/2 cup. Whisk in 2 tablespoons of the olive oil and the lemon juice. Pour the mixture over the carrots.
- 3
Add the cumin, cayenne, cilantro, and parsley. Set aside. Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and saute until translucent, about 5 minutes.
- 4
Add the dates and cook until the dates are softened. Toss the onion mixture with the carrots. Let cool. Cover and refrigerate for 1 - 2 hours.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
