Tunisian Ajlouke De Carottes Salad Recipes

Steps:

• Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
• Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

Steps:

• Chop the carrots and potatoes into equal-sized pieces. Place them in a large pot along with the garlic and cover with water.
• Bring to a boil, reduce to a simmer, and cook until the vegetables are tender (about 20 minutes).
• Drain and mash well then add the remaining ingredients and beat until creamy.
• Place in a serving bowl and serve at room temperature.

Steps:

• Boil the carrots in water with salt until they are tender. Mash the carrots, or puree them with a blender or food processor.
• Add the olive oil, vinegar, garlic and spices, and chill.
• Place in a serving dish and garnish with the olives. Serve with bread.
• *If you don't have harissa, you can substitute with paprika (not smoked) and a pinch of cayenne pepper.

Steps:

• Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes; drain well.
• Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
• Add carrots, then 1/2 cup water and vinegar.
• Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
• Season with salt and pepper.
• Remove from heat; cool.
• Mix in cilantro.
• (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving).

Steps:

• Peel and chop apples and vegetables very fine.
• Mix dressing and pour over salad.
• Let stand at least 2 hours before serving.

Steps:

• Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.
• Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)