Morrocan Carrots

Morrocan Carrots
This recipe is from the Open House Cookbook- by Sarah Leah Chase. I used to get them on Nantucket from Que Sera Sarah, and I’ve been making it ever since I found the recipe in the Sarah’s cookbook. I’ve changed it only slightly in technique (making the emulsion in the dressing), not in ingredients (except more carrots since there is so much dressing!).

6 pounds carrots, peeled, trimmed, and cut on a sharp diagonal-
into 1/3 inch slices
1/4 cup balsamic vinegar
3/4 cup red wine vinegar
1 cup olive oil
1/4 cup sweet Hungarian Paprika
1/4 cup ground cumin
5 large cloves garlic, minced
1 cup chopped fresh parsley
1. Place the carrots in a large pot of boiling water. Cook, uncovered, over high heat just until the carrots are crisp-tender. Drain immediatlely. Do not rinse with cold water.
2. While the carrots are cooking, make the dressing. Whisk together the vinegars, paprika, garlic and cumin. Slowly add the oil to create an emulsion. Add the parsley.
3. Add the hot carrots to the dressing and stir to coat. Let the salad cool to room temperature and serve.
Makes 15 servings.

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