I'm not sure where I found this recipe, but it's become one of my favorites. During the summer I make it nearly every week. It's similar to many other Moroccan salad recipes, except that the carrots are raw, which makes a world of difference.
Everything depends on the quality of the carrots, so try to get ones that are sweet and have lots of flavor, or this salad will be a sad disappointment. —Brooklynrosie
carrots (or one large bunch)
extra virgin olive oil
zest and juice from 1 large lemon
chopped flat-leaf parsley
garlic cloves, minced
sweet Spanish paprika
cayenne or harissa, if you have it
salt to taste
In This Recipe
Coarsely grate the carrots. You can peel them if you like, though I don't bother. Place the grated carrots in a large bowl.
In a smaller bowl, mix the rest of the ingredients well and pour over the grated carrots.
Stir everything well--I find it works best to mix with my hand, or a large fork.
Let the salad sit for at least 30 minutes so the flavors can develop. You can do this at room temperature or in the fridge, depending on your preference.