Morrocan carrot salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | To 8 medium carrots, peeled | |
| And sliced in 1/4-inch | ||
| Rounds | ||
| 2 | cups | Water |
| ¼ | teaspoon | Cayenne pepper |
| 3 | teaspoons | Ground cumin |
| 1 | tablespoon | Honey |
| 3 | teaspoons | Fresh lemon juice |
| ⅓ | cup | Olive oil 1 cup mint leaves, |
| Washed and chopped | ||
Directions
Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.
CHEF DU JOUR ANNIE O'HARE SHOW #DJ9481