Abdella's Carrot Salad Recipe
Ingredients
| Carrots | 2 Pound, thinly sliced | |
| Garlic | 2 Clove (5gm) | |
| Olive oil | 4 Tablespoon | |
| Lemon juice | 1 | |
| Ground cumin | 1 Tablespoon | |
| Small pinch of cayenne pepper | ||
| Cilantro | 1 Teaspoon, chopped | |
| Parsley | 1 Teaspoon, chopped | |
| Onions | 2 , finely chopped | |
| Dates | 1 Cup (16 tbs), chopped | |
Directions
In a medium saucepan, combine the carrots and garlic.
Add water to cover by 1 or 2 inches.
Bring to a simmer and cook until tender, about 5 minutes.
Using a slotted spoon, transfer the carrots to a bowl.
Cook the cooking liquid over medium heat to reduce to 1/2 cup.
Whisk in 2 tablespoons of the olive oil and the lemon juice.
Pour the mixture over the carrots.
Add the cumin, cayenne, cilantro, and parsley.
Set aside.
Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat.
Add the onions and saute until translucent, about 5 minutes.
Add the dates and cook until the dates are softened.
Toss the onion mixture with the carrots.
Let cool.
Cover and refrigerate for 1 to 2 hours.
Add water to cover by 1 or 2 inches.
Bring to a simmer and cook until tender, about 5 minutes.
Using a slotted spoon, transfer the carrots to a bowl.
Cook the cooking liquid over medium heat to reduce to 1/2 cup.
Whisk in 2 tablespoons of the olive oil and the lemon juice.
Pour the mixture over the carrots.
Add the cumin, cayenne, cilantro, and parsley.
Set aside.
Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat.
Add the onions and saute until translucent, about 5 minutes.
Add the dates and cook until the dates are softened.
Toss the onion mixture with the carrots.
Let cool.
Cover and refrigerate for 1 to 2 hours.
Chef
