©2022
AuthorDartagnan"cool and crisp vegetables with a Moroccan heated dressing is a winning combination"
Using a mandolin slicer, very thinly slice the carrots on the diagonal about 1/8” thick, set aside.
Blanch spears in lightly salted water for a 1 1/2 minutes, immediately drop in a bowl of ice water for 5 minutes. Drain and add to carrots.
Quarter grape tomatoes and add to bowl. Keep chilled in fridge until ready to finish. Everything should be well chilled.
Add cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute.
Add the oil and swirl the pan to mix. Add the lemon juice and honey; swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the salad and toss with a large rubber spatula until everything is coated well.
Finish with salt and pepper, garnish with mint.
Ingredients
Directions
Using a mandolin slicer, very thinly slice the carrots on the diagonal about 1/8” thick, set aside.
Blanch spears in lightly salted water for a 1 1/2 minutes, immediately drop in a bowl of ice water for 5 minutes. Drain and add to carrots.
Quarter grape tomatoes and add to bowl. Keep chilled in fridge until ready to finish. Everything should be well chilled.
Add cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute.
Add the oil and swirl the pan to mix. Add the lemon juice and honey; swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the salad and toss with a large rubber spatula until everything is coated well.
Finish with salt and pepper, garnish with mint.