Algerian Carrot Salad

Algerian Carrot Salad

Carrots are some of the most versatile roots, sweet, crunchy with a slight orange-flavor and a carrotty flavor all its own. My grandmother used to make this salad often and now my mother does as well. In the summer I love having it with a side of labneh drizzled with olive oil and sprinkled with nigella seeds and of course some easy Algerian bread.

Carrots & Caraway

Carrots and caraway belong to the same plant family.

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Algerian Carrot Salad

You can make this salad into a meal by serving it with labneh drizzled with olive oil and nigella seed, and warm kissra.

by Soumeya | May 2019

• Prep time: 20 minutes
• Cook time: 20 minutes
• Inactive time: 0 minutes
• Total time: 40 minutes

Servings: 6

Ingredients:

• 1 carrot bunch, peeled and cut into 1/2 inch wide circles *
• 4 garlic cloves, minced *
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1 teaspoon caraway
• 1 teaspoon coriander
• 2 tablespoons lemon juice
• 1/2 teaspoon harissa
• 1/2 teaspoon lemon zest, finely minced *
• 2 tablespoons parsley, minced *
• Watercress or parsley leaves for garnish *

Instructions:

1. Place the carrots in a medium saucepan. Add enough water to cover the carrots, plus two inches over.
2. Over medium heat, bring the carrots to boil. Lower the temperature to allow it to simmer without going over. Cook for 15-20 minutes or until the carrots are soft all the way through but not mushy. Drain and set aside.
3. In a separate bowl make the vinaigrette. Combine the olive oil, salt, cumin, caraway, coriander, lemon juice and harissa. Whisk until well combined. Add the lemon zest and parsley and mix.
4. Drizzle the vinaigrette all over the carrots and top with watercress or parsley leaves.
5. Serve cold or at room temperature.

Notes:

1. You can keep the carrots unpeeled for a more nutritious alternative.

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