Moroccan Carrot Salad

For the last two classes, we made a simple green salad with a vinaigrette. This time, we switched it up a little. No greens. Carrots instead. Carrots are inexpensive, even in the winter, when lettuce often gets a lot pricier. Carrots are sturdy so this is a salad that can sit in the fridge for a few days. Don't try that with a dressed green salad!

This is a full-flavored dressing. You can leave out the red pepper flakes and it will still pack plenty of flavor. If you want it spicy, use the full ¼ teaspoon. It will be quite spicy! I like it with just a pinch of red pepper so that it doesn't overpower the other spices.

Moroccan Carrot Salad
(serves 4-6, cost is $2.00)

1 pound carrots, peeled and cut into ¼ slices
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon sweet paprika
¼ teaspoon black pepper
a pinch to ¼ teaspoon crushed red pepper flakes (optional)
2 Tablespoons olive oil
1 clove garlic, minced
juice of 1 lemon
1-2 Tablespoons chopped parsley

Bring about 3 cups of water to a boil in a medium saucepan. Add the salt and carrots. Cook over medium heat until just tender, about 5 minutes. Do not overcook or they will fall apart when tossed with the dressing. Drain and cool.

Mix the remaining ingredients in a medium bowl. Add cooled carrots and toss.

This salad improves as the carrots sit in the dressing.

For a super quick variation, use a 1 pound bag of shredded carrots. Don't cook them. Just dress them raw. Different texture but the same bold flavor.