Moroccan Cooked Carrot Salad
- 1 pound carrots, peeled and thinly sliced
- 3 to 4 tablespoons extra virgin olive oil (to taste)
- 2 large garlic cloves, minced or pureed in a mortar and pestle with 1/4 teaspoon salt
- Salt to taste
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon cumin seeds, lightly toasted and ground
- 2 to 3 tablespoons fresh lemon juice (to taste)
- 1/4 cup chopped flat-leaf parsley
- Imported black olives
- 2 hard boiled eggs, cut in wedges (optional)
- Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender.
- Remove from the heat, rinse with cold water, and drain on paper towels.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin.
- Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste.
- Stir together for a few minutes, until the carrots are nicely seasoned.
- Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley.
- Taste and adjust salt and lemon juice as desired.
- Transfer to a platter, and decorate with olives and hard-boiled eggs if desired.
- Serve at room temperature.
carrots, extra virgin olive oil, garlic, salt, freshly ground pepper, cumin seeds, lemon juice, flatleaf, black olives, eggs
Taken from cooking.nytimes.com/recipes/1012651 (may not work)