Make this fiery Tunisian salad with old carrots, which taste better, and add the flavorings gradually, to taste. The color is beautiful. Serve as a dip with bread or bits of raw vegetables.
Recipe information
Yield
serves 6
Ingredients
1 1/2 pounds carrots
Salt
4 tablespoons extra-virgin olive oil
3 tablespoons wine vinegar
2 cloves garlic, crushed
1/2–1 teaspoon harissa (see page 464) or 1 teaspoon paprika and good pinch of chili pepper
1 1/2 teaspoons ground cumin or caraway seeds
1/4–1/2 teaspoon ground ginger
Preparation
Step 1
Peel the carrots and cut into large pieces. Boil them in salted water until tender, then drain and chop them with a knife or mash them with a fork.
Step 2
Mix well with the rest of the ingredients and serve cold.
Variations
Step 3
Garnish with 6 green or black olives or 4 ounces crumbled feta cheese.
Step 4
Instead of cumin or caraway, add 2 tablespoons honey and 1 teaspoon cinnamon.
