Moroccan carrot salad with garlic, paprika and cilantro, drizzled with argan oil

RECIPE

Moroccan Carrot Salad with an Argan Oil Finish

Name: Moroccan Carrot Salad with an Argan Oil Finish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 lb carrots, peeled and sliced into 1/4 inch coins; 2 garlic cloves, minced; 1 tsp ground cumin; 1 tsp sweet paprika; 1/4 tsp ground cinnamon (optional); 1 pinch chili flakes or harissa, to taste; 2 tbsp fresh lemon juice; 1/2 tsp salt, plus more to taste; 1/4 cup chopped flat-leaf parsley; 2 tbsp chopped cilantro (optional); 6 tsp ARLO culinary argan oil (4 tsp to toss, 2 tsp to finish)

This is the carrot salad you find on almost every Moroccan table: tender carrots, warm cumin, garlic, lemon and lots of parsley, finished with ARLO culinary argan oil for a toasty, nutty depth. Serve it warm or cold as a side, a mezze plate or lunch.

Serving Size: 4
Prep Time: 10 min
Cook Time: 15 min

Serving Size:
Prep Time:
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SIMPLE STEPS
FOR bold CREATIONS.

INSTRUCTIONS

Simmer the carrots in salted water for 8 to 10 minutes, until just tender with a little bite. Drain well.
While warm, toss the carrots with the garlic, cumin, paprika, cinnamon, chili, lemon juice and salt.
Let them sit 5 minutes so the warm carrots soak up the spices.
Fold in the parsley and cilantro.
Drizzle 4 tsp ARLO over the salad and toss gently. Taste for salt and lemon.
Plate it and finish with the last 2 tsp of ARLO right before serving.

INGREDIENTS

1 lb carrots, peeled and sliced into 1/4 inch coins
2 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
1/4 tsp ground cinnamon (optional)
1 pinch chili flakes or harissa, to taste
2 tbsp fresh lemon juice
1/2 tsp salt, plus more to taste
1/4 cup chopped flat-leaf parsley
2 tbsp chopped cilantro (optional)
6 tsp ARLO culinary argan oil (4 tsp to toss, 2 tsp to finish)

Why finish with argan oil

ARLO tastes toasty and nutty, a little like roasted hazelnut. Added at the end, that flavor stays front and center. Cook with any oil and finish with ARLO.

Make ahead and storage

Keep the dressed salad covered in the fridge for up to 3 days. Let it sit out 10 minutes and add a fresh drizzle of ARLO before serving.

More ways to serve it

Next to hummus or labneh on a mezze board
On warm flatbread with crumbled feta
Beside grilled fish or roast chicken

Try it with ARLO culinary argan oil. More ideas: Couscous and Chickpea Salad.

100% PURE TOASTED ARGAN OIL

COLD PRESSED

PRODUCT OF MOROCCO

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