Tunisian carrot salad
Carrots were one of those things we didn't always enjoy growing up. (Raw) carrot sticks reminded Munya of rabbit food and both of us often found cooked carrots too sweet. This salad provides the right balance of acidity and sweetness as the carrots are tempered by the addition of lemon juice and vinegar. Dried olives go really nicely with this dish so try to include them if you can find them at your grocery store.
RECIPE FOR TUNISIAN CARROT SALAD
5-6 large carrots
2 tbs Olive oil
Squeeze of fresh lemon juice
1 tsp white vinegar
Handful of fresh chopped parsley
Some dried black olives to garnish
Bring a medium size sauce pan filled with water to a boil.
Peel and wash the carrots and cut into small circles about ¼ inch thick.
Place the carrot rounds into the boiling water and let cook until tender but still hold their shape. Check every so often by inserting a small knife through the center of a piece of carrot, if it goes through easily, they are done. (About 10-15 minutes depending).
Remove and drain the carrots and let sit aside to cool slightly.
Add salt and pepper, olive oil, vinegar, lemon juice, and the chopped parsley. Garnish with dried black olives and serve.
*Note: most of these ingredients are to your specific taste, so feel free to adjust the amounts of each, adding more or less depending on your own preference. Start with small amounts, taste, and add as needed.