Tangier Salad
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Cook time: 
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Serves: 4
 
Ingredients
  • 10 medium sized carrots
  • 2 cloves of garlic
  • 8 radishes
  • 1 lemon
  • 1 bunch fresh coriander
  • For the dressing
  • ½ teaspoon cumin powder
  • 2 tablespoons lemon juice
  • 4 tablespoons EVOO olive oil
  • 1 tablespoon orange juice
  • 1 tablespoon raw Tahini
  • Sea salt
Instructions
  1. Clean the carrots by brushing them (or peeling them) leaving the tails. Cut in half lengthwise.
  2. Steam (no salt) the carrots and garlic cloves leaving them al dente (8-10 minutes).
  3. Drain and let the carrots rest in a bowl with ice water.
  4. Chop the two garlic cloves and grate the lemon
  5. In a jar with a lid, mix the garlic, cumin, tahini, zest and juice of a lemon, orange juice and olive oil. Close the lid and stir until you get a homogeneous sauce.
  6. Plate the carrots. Dress with the sauce and cilantro, and garnish with radishes. Salt to taste.
Culinary Tips
You can also cut carrots into smaller pieces. It is very important to cut the carrots into same size pieces for homogeneous cooking. They can be slices, half slices or squares of approximately 1 inch.
The cooking point should be al dente. To do this, check the texture with the tip of a knife. Do not steam for more than 12 minutes.
Ice water will cut the cooking leaving the carrots ready. If you don't have ice you can chill them several times in cold water.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/tangier-salad/