This herbaceous, aromatic salad takes its inspiration from Moroccan cuisine. The dressing is simple and straightforward, not to mention customizable. A great template for all manner of salads.
Ingredients
- 1½ cups carrots, peeled and chopped
- 1 clove garlic, minced
- ½ tsp salt
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp ground cumin
- ½ cup chopped parsley
Preparation
- Bring a large pot of heavily salted water to a boil. Add the carrots and cook until just tender, 3-5 minutes. Drain the carrots in a colander.
- As the carrots cook, combine the garlic, salt, vinegar, olive oil, and cumin in a large bowl.
- Transfer the hot, just-cooked carrots into the bowl with the dressing. Add the parsley and toss until evenly coated. Serve at room temperature or chilled.
