Tunisian Carrot Salad
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Tunisian Carrot Salad
| Thu, 05-29-2008 - 3:48pm |
When you don't have greens around, here is an easy salad replacement.
tunisian carrot salad
Bon Appétit | January 1996
Servings: Serves 4.
Ingredients1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white wine vinegar
1/3 cup chopped fresh cilantro
PreparationCook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.
Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)


