Moroccan Carrot Salad with Raisins and Parsley

This is one of the salads Charles Perry made to go with his Moroccan Dinner. I have not been home a week and I have already made these carrots two times, the second time with extras for lunch.

This simple salad is a perfect addition to a Moroccan or Middle Eastern menu.  I make extras to munch the next day.  You can view the blog post associated with this recipe by clicking here.

Serves 6

1/2 cup raisins
8 large carrots, peeled
1/2 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon sugar
1/2 teaspoon salt
1 tablespoon red wine vinegar
3 tablespoons olive oil
1/2 cup chopped Italian parsley

Cover the raisins with boiling water and let soak for a half an hour. 

Place whole carrots in a stock pot, cover with salted water and bring to a boil.  Reduce heat and simmer until just barely tender around 8 to 10 minutes depending on the size of your carrots.  Place in iced water to stop the cooking process.  Drain, dry and cut into 1/2 inch slices.

Drain the raisins, add to the carrots and reduce the raisin soaking liquid to a syrup.  Make the vinaigrette by combining the cinnamon, cumin, paprika, sugar, salt, red wine vinegar and raisin syrup in a small bowl.  Whisk in the olive oil and pour the dressing over the carrots and toss.  Charles Perry just placed all of the ingredients on the carrots and tossed them, adding the olive oil at the end.  Garnish with the chopped parsley

No comments yet.

Leave a Reply