Oh, what to do on a Sunday night?
Perhaps a little dream of a salad. Of fresh herbs, sherry vinegar & a bunch of carrots from the farmers market.
Perhaps make my way through yet another box in awe of "stuff," as in the things we carry along with us from one roost to the next nest. I just returned from vacation to a new bedroom full of boxes. Making my way through the cardboard shanties of my belongings, I am equally flabbergasted by what I decide to save & the proliferation of socks with no match. And how is it that I have found three partial sets of sheets with nary a top flat sheet or blanket in sight? How do these things happen?
Safe to say I am still in the throes of vacation hangover. Or, as I am lovingly referring to it "Meatcation." On our first day we had a lunch of a meatloaf sandwich & a BLT salad. And that fairly well set the pace.
No wonder I am here sluggishly, begrudgingly, trying to make it through unpacking my boxes while daydreaming of a favorite salad. All I want is my top sheet & a week of raw vegetables.
It is a fairly likely thing that I will live on this salad for the next week while vacation hangover subsides & my new bedroom begins to take shape. I love Mediterranean salads best of all. It's a true, very true thing. I love socks that match. I love sweet & savory in one dish. I love fresh bright crunchy things. I love this salad. Maybe I will marry this salad.
moroccan carrot salad
ingredients:
1 bunch (approx. 1 lb or 5 med. carrots) fresh carrots, grated on largest hole
1/2 tsp smoky Spanish paprika (hot paprika will do in a pinch)
1/2 tsp ground cumin seed
2-3 Tbsp sherry vinegar
3-4 Tbsp good spicy olive oil
small handful of cilantro (or parsley), leaves only, coarsely chopped
small handful of mint, leaves only, coarsely chopped
sea salt & fresh cracked black pepper
how to make it:
-in a small bowl, gently whisk together vinegar & dried spices with a pinch of sea salt & set aside about 15 minutes (this will let the flavors meld together & infuse the vinegar with the aromatics)
-scrub carrots well under cold water, no need to peel if they are fresh & bright, if they aren't looking so pretty, go ahead & peel gently
-grate carrots into a large bowl & gently toss with an even light sprinkle of sea salt & pepper to soften the carrot gently-coarsely chop the herbs
-toss the carrots with the vinegar to coat
-gently toss in herbs & coat all evenly & gently with oil
-season to taste with salt & pepper if needed
~*serve as a side dish or as part of a mezzes style meal with several salads & fresh bread
~*store in a sealed container in the refrigerator for a week
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