This salad was served as part of our cooking demo at the Tavola Dubai coffee morning in March. It was a big hit! So much so that we had to share it here to make it available for our new food loving friends who were eager to add it to their salad making repertoire. Usually, we equate raw carrots with goat food but this is a dish worthy of epicurean taste buds. On top of it, it is quick and easy and it uses ingredients you already have in your refrigerator and pantry! We used our Bamix food processor attachment and with which we grated about 1kg/2lbs carrots in a few minutes. Furthermore, carrots are now cheap so here is one more way to get your daily dose of Vitamin A! (ooh that rhymes:))
The recipe is adapted from www.epicurious.com
- 500-700g carrots, coarsely grated
- 1/4 cup grapeseed oil (you can substitute with olive oil)
- 3 tbsp fresh lemon juice
- 1/4 cup parsley
- 2 cloves garlic, mashed or minced
- 1/2 tsp ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 tsp sweet paprika (substitute with 1 teaspoon paprika and 1 tsp sugar)
- Pinch of salt
- About 1/2 teaspoon harissa, 1 tablespoon minced green chilies, or 1/4 tsp cayenne pepper
Method: Mix all ingredients in except carrot in a bowl. Taste and adjust flavours as you like. Add carrots, coat completely, then refrigerate for at least two hours or for up to 2 days for the flavours to mature. The marination provides for a fantastic flavour. It also means that this is a salad that can be made in excess with leftovers tasting even nicer the next day.
CHEF’S NOTE: When trying out a recipe that you have no clue how it should taste, or whether you will like a new combination of ingredients in it, use 1/2 of the ingredients and add more of each according to your own taste. Where cooking is concerned, a recipe is a guide, not a formula. One taste does not fit all. Be open and willing to adapt recipes to suit you. This will open up a world of new cuisines and tastes to you and will make your cooking even more exciting.