Friday, December 05, 2008

What's for dinner: Moroccan-style carrot salad

Well, really it’s miso-marinated flatiron steak and Russian banana potatoes (fingerlings) and the carrot salad. But the carrot salad is the interesting part. And it makes a pretty picture.

I took 2 cups of sliced carrots and tossed them with ½ t each salt, cinnamon, and cumin and ¼ t ground white pepper. Then I microwaved them for three minutes until they were just tender. Added 1 T juice from preserved lemons and 1 T chopped preserved lemon while they were still hot. I know most of you haven’t even seen a preserved lemon – you can use fresh lemon juice and lemon zest, you might need to adjust the salt a little bit as the preserved lemon is salty. Once the carrots are just warm, add 1/4 C minced sweet onion, ½ C minced parsley, and enough olive oil to barely bind it all together and give it a sheen.

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