Moroccan Carrot Salad

panningtheglobe.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

Carrots

2 pounds carrots, peeled and shredded in a food processor.

3 tablespoons chopped flat leaf parsley plus a few sprigs for garnishing

Dressing

¼ cup extra virgin olive oil

⅓ cup fresh lemon juice (about 1 ½ lemons)

2 garlic cloves, finely chopped (1 teaspoon)

1 teaspoon salt

1 teaspoon ground cumin

⅛ teaspoon cayenne pepper

Parsley sprigs to garnish

Directions at panningtheglobe.com

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