Revolutionary Moroccan Carrot Salad
Eleven months of the year, I forget about this recipe entirely, but come the hottest days of the year, I crave the bright colors and bracing yin-yang of this Moroccan carrot salad. It’s refreshing to eat, beautiful to look at and absurdly easy to make.
- 1 pound of carrots
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika smoked is particularly nice
- generous pinch cayenne pepper or if you have it, Aleppo pepper
- 2 teaspoons agave or honey
- 4 teaspoons lemon juice
- 1/2 teaspoon sea salt
- a good handful fresh flat-leaf parsley coarsely chopped
Coarsely shred carrots in a food processor or chop into 1/4-inch matchsticks, your call.
Dump into a good-sized bowl and set aside.
Heat oil and spices in a small skillet over low heat, stirring until spices darken and the whole thing turns fragrant, about 2 to 3 minutes. Remove from heat and allow to cool.
Add oil and spice mixture to carrots and toss to coat. Add honey or agave, lemon juice, and sea salt.
May be made a day ahead and chilled in an airtight container.
Before serving, gently mix in parsley and enjoy slightly chilled.