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Carrot Salad with Cayenne
This carrot salad from Algeria, called salatat al-jazar, can be made in a number of ways, with a number of added vegetables such as diced green bell peppers. It can also be made hotter by adding fresh chiles, or you could easily use twice as much cayenne pepper. Vegetable salads are very popular in North Africa as meze and one will find a great variety there.
- 2 quarts water
- 12 large garlic cloves, crushed
- 1 pound small thin carrots, peeled
- 2 teaspoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon hot paprika
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon ground cumin
- 1 tablespoon finely chopped fresh coriander (cilantro) leaves, plus more for garnish
Bring the water to a boil in a large saucepan with the garlic and cook the carrots until very tender, about 20 minutes. Drain and cool. Discard the garlic cloves.
Cut the carrots in half lengthwise. Place the carrots in a bowl and toss gently with the olive oil, lemon juice, paprika, cayenne pepper, cumin and coriander. Refrigerate until needed, but serve at room temperature garnished with coriander leaves.
Recipe reprinted by permission of Harvard Common Press. All rights reserved.
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