Algerian Carrot Salad

Printer Friendly Recipe

Serves 6 as a main course

Serve with

Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier

3	Garlic cloves
1 Tbsp.	Extra virgin Olive Oil
1 lb.	Carrots
1/8 tsp.	Salt
1/8 tsp.	Sugar
1 Tbsp.	Fresh lemon juice
¼ tsp.	Salt
¼ - ½ tsp.	Cayenne pepper (depending on taste)
¼ tsp.	Cumin seed, ground with mortar and pestle
1 – 2 Tbsp.	Chopped fresh flat leaf parsley leaves

1. Peel and thinly slice garlic.
2. Peel carrots and cut into attractive bite-sized pieces.
3. Heat olive oil over medium heat in a heavy-bottomed pan large enough to hold carrots.
4. Add garlic slices and sauté briefly until fragrant.
5. Add carrots and stir to combine.
6. Then add 1/8 tsp. salt and 1/8 tsp. sugar plus enough water to cover carrots.
7. Bring to a boil, then cover and simmer until carrots are crisp tender (not soggy or fully-cooked; probably no more than 8 minutes).
8. Drain and rinse in cold water to stop the cooking.
9. Toss with lemon juice, salt, cayenne pepper, cumin and garnish with parsley.