Whenever my dearest friend Heide Yager would come over to a party or dinner she would
alway asks what she could bring and I always would tell her to bring these carrots. They are
incredible and are delicious served either at room temperature or chilled .

moroccan-carrot-saladServes: 6 as a side dish.

1 pound carrots
2 cups of orange juice
1/2 clove garlic, minced
2 tablespoons lemon olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespooon chopped cilantro or flat leaved parsley , Heide uses the parsley
1 teaspoon ground cumin (or more to taste)
1/2 teas salt
1 1/2 teaspoons honey
1/4 tsp black pepper
pinch cayenne pepper

Peel carrots and slice them diagonally into thin, 1/4 inch rounds. Place them in a medium sized
pot and add the 2 cups of orange juice to cover carrots. Simmer on low heat for about 10
minutes or until just tender (still al dente). Remove from heat , drain, and cool to room
temperature. Whisk together the dressing ingredients and toss the carrots with the dressing.

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