tunisian carrot salad with radishes and olives
(2 ratings)
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This brightly colored salad adds a fresh, festive touch to the meal. Blanching the carrot slices gives them a crisp-tender texture and brings out their sweetness. For best results, serve the salad at room temperature.
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(2 ratings)
yield
serving(s)
Ingredients For tunisian carrot salad with radishes and olives
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1 lbcarrots, cut into 1/4-inch-thick slices (3 cups)
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1/3 cthinly sliced radishes (3 to 4 radishes)
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1/4 cchopped green olives
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2 Tbspolive oil
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3 clovecloves garlic, minced (1 tbs.)
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2 tspground cumin
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1 tsppaprika
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2 Tbspfresh lemon juice
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6 Tbspminced fresh cilantro
How To Make tunisian carrot salad with radishes and olives
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1Bring large pot of salted water to a boil. Blanch carrots 3 to 4 minutes, or until just tender. Transfer to bowl of ice water to stop cooking; drain, and transfer to large bowl. Stir in radishes and olives.
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2Heat oil, garlic, cumin, and paprika in small skillet over medium heat 2 minutes, or until garlic sizzles and starts to brown. Stir oil mixture into carrot mixture. Add lemon juice to skillet to remove any last bits in pan, then stir into carrot mixture. Season with salt and pepper, if desired. Stir in cilantro. Let stand 20 minutes at room temperature to marry flavors.
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