Author Notes
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
Continue After Advertisement
Ingredients
-
5-6
large carrots
-
2
bulbs fennel
-
1/3 cup
good green olives, chopped
-
1/3 cup
sun-dried tomatoes, thinly sliced
-
1/4 cup
extra-virgin olive oil
-
2 tablespoons
apple cider vinegar
-
zest of one lemon
-
1 pinch
smoked paprika
-
1/4 cup
chopped parsley
Directions
-
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.
See what other Food52ers are saying.