Lightly garlicky and herbed, Moroccan-inspired carrots are versatile enough to accompany almost any meal.
Recipe information
Total Time
3 1/4 hr (includes chilling)
Yield
Makes 4 (first course or side dish) servings
Ingredients
1
pound carrots, sliced crosswise 1/4 inch thick
2
tablespoons chopped onion, rinsed and drained
1
garlic clove, chopped
2
tablespoons olive oil
2
tablespoons distilled white vinegar
2
tablespoons chopped cilantro
2
tablespoons chopped flat-leaf parsley
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Preparation
Step 1
Cook carrots in a medium saucepan of boiling water until tender, about 8 minutes. Drain, then rinse under cold water until cool. Drain well.
Step 2
Meanwhile, pulse onion and garlic with oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. Toss with carrots and chill at least 3 hours.
Step 3
Just before serving, toss salad with cilantro, parsley, and salt to taste.