From the same wonderful Balaboosta cookbook as the Spicy Chicken Tagine, which I shared with you previously, this is a marvelous side dish. The recipe says it serves 4 to 6 but I had 10 people for dinner and each mouthful has a kick of flavour and there was more than enough for 10.
2 1/2 pounds carrots cut into 1/4 inch thick coins
1/4 cup extra virgin olive oil
1/4 cup plus 2 tbsp. white vinegar
2 1/2 tsp. kosher salt
1 1/4 tsp. ground cumin
1 tsp. sweet paprika
1/2 tsp. sugar
pinch of cayenne
pinch of freshly ground black pepper
3 thinly sliced garlic cloves
1 tbsp. tomato paste
- Bring a large pot of water to a boil. When boiling, add the carrots and cook for about 8 minutes until tender but not mushy. Scoop out the carrots and plunge into a bowl of ice water (cold water and ice cubes). Once the carrots are completely cooled and drained, allow them to dry for 5-10 minutes.
- Whisk together 2 tbsp. of the olive oil, vinegar, salt, cumin, paprika, sugar, cayenne, pepper, and garlic. Set aside.
- Heat the remaining 2 tbsp. of olive oil in a frying pan over medium heat and sauté the tomato paste for about 2 minutes. Add the carrots and continue frying for 10 minutes until aromatic and coated. Remove the carrots from the heat, cool slightly, and add the vinegar mixture to the pan and toss everything together until coated well.
Tastes authentic, like the carrot salad we had in Morocco. There was always a choice to order ‘Assorted Moroccan Salads’ at dinner and sometimes, such generous portions were enough for the whole meal. Always a platter of local olives. Today, carrot salad, next, we’ll see….