This is a very common Moroccan style salad found in Israel. Different restaurants and hotels have their own way of preparing it. We started making it purely according to taste and what we thought the ingredients should be. It’s one of Jacques’ favourites.
What you need for the salad
Carrots
Cilantro leaves
What you need for the dressing
I will not give any exact amounts because I cannot – I never use any measuring system when making a dressing.
Cumin Spice
Salt
Olive Oil
Lemon Juice
Peel the carrots and cut them in circles.
The thickness of the circle is really up to your own preference.
Place them into a pot with water. We already add salt and cumin into the water that we boil the carrots in as we find that it enhances the taste of the carrots.
Boil the carrots until soft, but not too soft it. Is nice if they still have a slight crunch on them so that it is not a soft soggy salad.
Drain the water and allow the carrots to cool down.
Mix together the olive oil, lemon juice, salt and cumin until well combined – Jacques likes a very strong cumin taste on this salad so we are very generous when using the cumin, but it is really up to you how you spice this dressing.
Finely chop the cilantro and add it to the carrots.
Cover the salad with the dressing and make sure that everything is well covered.
We normally prepare this salad a day ahead of time to allow the flavours to mix and rest well.
We also take it out of the refrigerator about an hour or so before serving to allow the olive oil to liquify, olive oil solidifies when it is chilled.
Mix the salad through before serving to ensure that all the flavours are mixed well.
