Moroccan Carrot Salad With Orange Blossom Water
The orange blossom water gives this salad a delightfully unusual scent and taste. I really loved it and I'll definitely be making this again. (You can purchase orange blossom water at your local Indian or Middle Eastern grocer.)
- 1 1/3 lbs carrots
- 2 garlic cloves
- 1 tablespoon sugar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons orange blossom water
- 1/2 teaspoon salt
- black pepper
- chopped fresh flat-leaf parsley (to garnish)
- chopped fresh cilantro (to garnish)
Peel the carrots and cut them in half and lengthwise.
Put them in a pot with just enough water to cover them, 1/2 the garlic, and the sugar.
Boil until just tender. Drain.
While the carrots are boiling, mix together the olive oil, orange blossom water, remaining garlic, and pepper.
Return the carrots to the pot with this mixture and sauté over low heat for a few minutes to combine the flavors.
Remove from heat, put in a serving dish, and mix with the chopped parsley and cilantro.