Chef Folse's Moroccan Carrot Salad

Prep Time: 30 Minutes

Yields: 6 Servings


3 cups sliced carrots

¼ cup red wine vinegar

2 tbsps fresh-squeezed orange juice

1½ tsps sweet paprika

1 tsp ground cumin

½ cup extra-virgin olive oil

salt and cracked black pepper to taste

4 cloves garlic, peeled

¼ cup chopped parsley

¼ cup sliced black olives

½ cup golden raisins

¼ cup chopped peanuts


In a medium bowl, combine vinegar, orange juice, paprika and cumin and mix well. In a slow, steady stream, add olive oil, whisking constantly. Season to taste with salt and pepper then set aside. In a medium saucepan, bring 4 inches lightly salted water to a boil. Add carrots and garlic and simmer 5–7 minutes or until carrots are tender, but not mushy. Drain and set carrots aside, reserving garlic. When garlic is cool enough to handle, chop coarsely and add to dressing. In a large bowl, combine carrots and dressing and toss gently to coat well. Carefully fold in parsley, olives and raisins then adjust seasonings to taste with salt and pepper. Top with peanuts and serve as is or over steamed couscous.