Salata Jazar—Carrot Salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Classic Mediterranean
| Salt | |
| 1 pound | carrots |
| 1 tsp | sweet paprika |
| ¼ teaspoon | cayenne |
| ½ teaspoon | ground cumin |
| ¼ teaspoon | ground cinnamon |
| ½ teaspoon | black pepper |
| ½ teaspoon | sugar |
| ½ | lemon, juiced |
| ¼ cup | olive oil |
| 4 | black olives |
Bring a large pan of heavily salted water to a boil. Peel the carrots and cook them whole for 15 minutes, or until tender, then drain.
Roughly chop the carrots and place them in a food processor, along with the spices, sugar, and lemon juice. Puree until smooth, then slowly add the oil, beating, or keeping the processor on, to blend it thoroughly.
When all the oil has been incorporated, taste the mixture to check the balance of flavors-you may need to adjust the seasoning, or add sugar or lemon juice, depending on the sweetness of the carrots. Chill for 2 hours and serve garnished with black olives.
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