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.
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:
- Place the carrots in a medium saucepan. Add enough water to cover the carrots, plus two inches over.
- 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.
- 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.
- Drizzle the vinaigrette all over the carrots and top with watercress or parsley leaves.
- Serve cold or at room temperature.
Notes:
- You can keep the carrots unpeeled for a more nutritious alternative.
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