Your Sunday Recipe

Here's a rich, yummy salad from the Times that can serve as a side dish or add chopped walnuts or diced chicken and turn it into a main meal.  I've modified the recipe somewhat by adding golden raisins and instead of walnuts, you might try pistachio nuts.  And the spices can be adjusted for taste. I upped the ante on many of them since this should be a very tasty dish.  Serves 4 as a meal, more if a side salad.  Recipe adapted from "Plenty" by Yotam Ottolenghi.

Spicy Moroccan carrot salad. 

2 pounds carrots
1/4 c. olive oil (original recipe called for 1/3 c but I found that way too greasy. Adjust to your taste)
1 onion, finely chopped
1 tsp sugar
3 garlic cloves, crushed
1 serrano chile (seeded for less heat) (or just add cayenne pepper for bite)
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1/2 tsp curry powder
salt
2 1/2 cups cilantro leaves, coarsley chopped
1 green onion, finely chopped
1-2 tb. lemon juice
1 tbl white wine vinegar
1 c. golden raisins
1 c walnuts or pistascho nuts
1/2 c. Greek yogurt, chilled

Peel carrots and cut into bite-size cylinders (if the carrot is skinny)  or slice carrot lenghways and cut into semi-circles about 1/2 inch thick.  Put in saucepan, cover with water, cook until al dente. (about 10 -12 min)  Strain into collander and set aside.

In large wok or frying pan, heat oil, saute onion and garlic until soft and slightly brown (about 12 min).  Remove from heat and add the cooked carrots, spices,  and stir  to coat. Allow to cool.  Before serving, add in the cilantro, green onions lemon juice, vinegar, raisins, nuts, etc. toss thoroughly.  Garnish with more cilantro.  Serve in bowls (if main dish) with a dollop of greek yogurt or pass the yogurt if using as a side dish.

Enjoy