Moroccan Carrot Salad Recipe
Ingredients
| Carrots - 3 pounds, scraped and diagonally sliced | ||
| Water | 2 1/4 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Red wine vinegar | 3 Tablespoon | |
| Garlic | 6 Clove (5gm) | |
| Salt | 1 Teaspoon | |
| Pepper red | 1/2 Teaspoon | |
Directions
MAKING
1. In a large Dutch oven cover carrots with water and with cover bring to a boil.
2. Boil 6 minutes until crisp-tender, then drain and place in a large shallow dish.
3. In a bowl combine 2 1/4 cups water, lemon juice, red wine vinegar, garlic, salt and red pepper and pour over carrots.
4. With cover refrigerate 8 hours or overnight and drain off marinade.
SERVING
5. In a large serving bowl place carrots, garnish with fresh dill sprigs, if desired and serve.
1. In a large Dutch oven cover carrots with water and with cover bring to a boil.
2. Boil 6 minutes until crisp-tender, then drain and place in a large shallow dish.
3. In a bowl combine 2 1/4 cups water, lemon juice, red wine vinegar, garlic, salt and red pepper and pour over carrots.
4. With cover refrigerate 8 hours or overnight and drain off marinade.
SERVING
5. In a large serving bowl place carrots, garnish with fresh dill sprigs, if desired and serve.
Chef
