I decided to host a World Cup party last year with a dish from each of the countries in Group C. England, the U.S., and Slovenia were fairly easy, but I had no idea what would represent Algeria. Extensive Googling led me to a recipe from an Algerian chef; with a few tweaks, it became my favorite dish of the day. I'm not crazy about fennel, but it works really well here. —mg2157
good green olives, chopped
sun-dried tomatoes, thinly sliced
extra-virgin olive oil
apple cider vinegar
zest of one lemon
In This Recipe
Shred carrots in food processor or with mandoline. Repeat process with fennel. Toss fennel, carrots and sun-dried tomatoes together in large bowl.
In medium bowl, whisk together chopped olives, olive oil, vinegar, lemon zest and smoked paprika.
Pour dressing over vegetable mixture and toss to combine. Just before serving, stir in parsley and taste for seasoning.