Moroccan Glazed Carrot Salad

Salads seem to be a big part of Moroccan cooking. 

One cookbook I read, said it was traditional to have 

seven salads at a meal.  

Seven salads does not seem like too many, when you have 

so many wonderful vegetables to choose from.  What an amazing way 

to elevate a simple vegetable by making it the star of each individual dish. 

Whether it is carrots, eggplant, cucumber, chickpeas,

artichoke, fennel, beets, peppers, radish or tomato, in Moroccan 

cooking you will find a recipe that highlights each 

vegetable.

In this particular dish, the glaze awakens all our taste buds, and brings

a simple carrot dish to a whole new level.

Thank you to my sister-in-law Irene for a great job,
prepared for our Christmas Eve 2016, Moroccan Food!

Well done! Super delicious!

As Always,

ENJOY!

Recipe Courtesy of: Moroccan Modern by Hassan M'Souli

Ingredients

• 2large carrots
• ¼ cup(60 ml) olive oil        
• 2 tspwhite vinegar
• 3 tspicing sugar(confectioners sugar)
• 1 tspsweet paprika                    
• ¼ tspchilli powder    
• 2 tspsalt
• 2 tbspchopped flat leaf parsley
• 1romaine  lettuce heart

• Instructions

  Peel the carrots and cut in half lengthwise, then cut diagonally into 1 cm slices.

  Cook carrots in simmering salted water for 10 minutes, or until just soft. Plunge into cold water to cool and stop cooking, drain and dry.

  Combine the oil, vinegar, sugar, paprika, chili, salt and parsley in a glass bowl, and whisk until the consistency of honey. Add the carrots and stir to glaze.

  Separate the lettuce leaves, place onto a serving plate and spoon glazed carrots over.