A Must Try Carrot Salad

Raisin and Carrot Salad Moroccan Style

Flag of Moracco

This first recipe that I’m sharing with you, I came across about a month ago watching the food network. I tried it exactly how it was on made on TV, but I thought it was a little bitter. So, of course, I changed it just up a bit. It’s an awesome salad, that I think the rest of the family will enjoy.

 

Ingredients:

2 bags pre-shredded carrots, or one bunch of carrots shredded

4 lemons

2 small boxes of raisins

1 package slivered almonds, or other nuts of your choosing

3 cloves of garlic

¼ cup chopped parsley

¼ teaspoon ground ginger

¼ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

1 teaspoon natural honey

Bottled lemon juice (if lemons are not very juicy)

Salt and pepper

Directions:

In a dry pan, toast the almonds, or the nuts of your choice, until they begin to give off a nutty aroma, and start to glisten with their oils. Remove from pan and set aside.

Slice the lemon into very thin circles. Place circles into a cold pan set on low heat. Add just enough olive oil to cover the lemons. Allow to cook, on low, until the rinds begin to turn brown. This usually takes around 15 minutes.

In a small bowl, combine the cumin, chili powder, cinnamon, cayenne, the juice of the 3 remaining lemons and honey. Hint: If you spray the measuring spoon with non-stick cooking spray, the honey will come out easier.

In a large mixing bowl, combine shredded carrots, raisins and toasted nuts. Fish out the lemon pieces from the oil in pan and combine with the rest of the ingredients in the bowl.

Spoon, now, lemon infused oil into the small bowl with the lemon juice and dry I ingredients until you have reach the consistency of a vinaigrette. Taste the dressing. If it's to bitter, add a touch more honey. If it's taste to oily, add a little more lemon juice. As a reminder, always add in small doses. You can always add more, but you just can't take it out.

Pour dressing over the shredded carrots, and taste. Adjust salt and pepper to taste.

Serves 4.

P.S.:  I'm trying to remember to take pictures of the finished dishes, but just chalk it up to old age when I forget.