(recipe from The Africa Cookbook, by Jessica Harris, via Philadelphia Inquirer Magazine)
1 lb. carrots, peeled and sliced into coins
1 garlic clove, minced
1/2 tsp. paprika
1/2 tsp. cumin
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. minced flat-leaf parsley (I used cilantro)
salt and pepper to taste
Cook carrots with garlic in about 1 cup of boiling water, covered, until slightly tender, about 8 minutes. Drain carrots and place in a nonreactive bowl.
Mix the remaining ingredients in a small bowl, pour over the salad, toss. Let stand for about half an hour.
(A nice salad, can be served warmed or cool. Tangy and bright.)
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