MOROCCAN CARROT SALAD WITH GINGER

Moroccan Carrot Salad with Ginger image

Yield 4 servings

Number Of Ingredients 8

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4 large carrots
Salt
1/2 teaspoon each cumin and coriander, toasted and ground
One 1-inch piece of fresh ginger, peeled and finely grated
A pinch of cayenne
Juice of 1/2 lime
2 tablespoons extra-virgin olive oil
2 tablespoons chopped cilantro or parsley

Steps:

Peel and cut into little batons about 2 inches long and 1/4 inch square: 4 large carrots.
Cook in salted boiling water until almost tender; they should be pliable, but still crisp in the center. Drain and season with: Salt.
In a small bowl, mix together: 1/2 teaspoon each cumin and coriander, toasted and ground, One 1-inch piece of fresh ginger, peeled and finely grated, A pinch of cayenne.
Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight. Just before serving whisk together: Juice of 1/2 lime, 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped cilantro or parsley.
Pour over the carrots and toss gently. Taste for seasoning and add salt and lime juice as needed.
Garnish with green or black olives.
Use mint instead of cilantro or parsley.