|Moroccan Carrot Salad|
I've never been interested in Morocco because I was looking for a lawless place to exercise my deviance—I can do that in my own kitchen and routinely eat peanut butter from the jar and drink milk from the carton—instead, I was always attracted to Morocco for its great architecture, labyrinth marketplace and the exotic foods teeming with spices. I suppose, being a bit of a Francophile, that I am also attracted by the French influences and the prospect of untold treasures hidden away in little antique shops and bazaar stalls, too.
I have a few Moroccan dishes that I make fairly often, but none as much as this simple carrot salad which is just as often referred to as a French carrot salad. It's a delicious mix of fresh carrots, cumin, cilantro and I like to put either chopped pistachios or a handful of almonds in for an extra crunch factor. The salad is delicious with grilled lamb and mint tea, but it's also great on its own.
Moroccan Carrot Salad
4 cups shredded carrots
1 bunch chopped mint
1 bunch chopped cilantro
chopped pistachios or toasted slivered almonds
3 tablespoons of honey
1/3 cup of olive oil
1 squeezed lemon
salt and pepper
1. In a small bowl, whisk together olive oil, honey, lemon juice a big pinch of cayenne pepper and a big pinch or two of cumin; add salt and pepper to taste.
2. Toss together carrots, mint and cilantro.
3. Pour dressing over carrots and toss to coat; allow to sit at room temperature for 30 minutes.
4. Just before serving, toss in the pistachios or almonds.